Mushroom Wellington

This tasty vegan Portobello Mushroom Wellington is perfect main for Christmas dinner!!!

Ingredients: 

• 4 portobello mushrooms
• 4 cloves garlic, minced
• 1 tbsp fresh thyme (leaves part)
• 1 tbsp fresh  rosemary, finely chopped
• 1 tbsp olive oil
• sprinkle of salt and pepper

Nut Roast:

• 1 large red onion, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• sprinkle of salt and pepper
• 1 cup white wine
• ½ tbsp brown sugar
• 2 cups chestnuts
• 2 cups pecan
• 2 slices seeded bread
• ½ cup vegetable stock

Wellington Case:

• 2 block short crust pastry
• ½ cup soy milk, for brushing and sticking

Method:

Put the portobello mushrooms in a baking tray and cover in a splash of olive oil.

Sprinkle the rosemary, thyme, salt, pepper and garlic over the top of the mushrooms.

Bake at 200°C for 15  minutes and once they are ready, set to one side to cool.

Put the red onion in a pan with olive oil and fry until it is translucent.

Add the rosemary, thyme, salt, pepper and cook them together until they are sticking. Add a cup of white wine and cook the alcohol off.

Add some brown sugar and mix it round so it caramelises, pour the mixture in a glass mixing bowl.

Put the chestnuts, pecans and bread in a food processor and whiz them all up into crumbs. Add the crumbly mixture into the glass bowl with the onions and gradually pour in the vegetable stock.

Stir the mixture round with a wooden spoon so it clumps up. Spread 1cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray)

Mould the mixture with your hands into a large, thin, wide sausage shape.

Put the pre-cooked portobello mushrooms on top of the sausage.

Encase the mushrooms in the rest of the nutty mixture and smooth it out with your hands.  Carefully lay the second sheet of the shortcrust pastry over the top of the roast mould.

Push the pastry down with your fingers. Cut off the edges of the pastry with a pizza cutter or a sharp knife.  Remove the excess. Cut the excess into shapes to decorate the wellington.

Seal the edges with fork, take care here, make it look good.

Decorate your wellington with shapes you cut out of the excess pastry and fork in air holes.

Bake fir 200°C for 40 minutes, check after 30 minutes. f it looks ready, take it out from the oven.

Use a bread knife to carve the wellington into slices.

Serve with all the trimmings.