Calum Harris
Amazing ( and vegan ) mushroom wellington
SERVES 4-6
• 320g sheet ready-rolled shortcrust pastry
• 800g mixed mushrooms ( chestnut , shiitake and oyster work well , but any kind will do ), roughly chopped into small pieces
• 1 shallot , finely chopped
• 3 garlic cloves , finely chopped
AS SEEN ON Christmas Kitchen
• pinch of fresh rosemary leaves , finely chopped
• 2 sage leaves , finely chopped
• 80ml olive oil
• 2 tbsp balsamic vinegar
• 1 heaped tsp yeast extract ( or 2 tsp tamari )
• 1 tbsp red miso paste
• 3 tbsp tomato paste
• 6 cavolo nero leaves , chopped in half widthways
• 1 tsp Dijon mustard
• 2 tbsp plant milk mixed with 1 tbsp extra virgin olive oil , to glaze
• pinch of black sesame seeds
1 Heat the oven to 200C / 180C fan / gas 6 . Remove the pastry sheet from the fridge so it can reach room temperature . 2 Tip the chopped mushrooms into a roasting tin . Combine the shallots , garlic , rosemary , sage , olive oil , vinegar , yeast extract , miso and tomato paste in a large jug . Mix well , then massage the mixture into the mushrooms . Roast for 15 mins , remove from the oven and mix well , then return to the oven for 10 mins until the mushrooms are gnarly and have started to crisp-up . 3 Meanwhile , blanch the cavolo nero in salted boiling water for 2 mins , then drain and pat dry . 4 Assembly time . Roll out the shortcrust pastry to its full length and pop the cavolo nero leaves 15cm down the sheet , widthways ( that ’ s the shorter length ). Then spread the mustard on top of the leaves and spoon 5-8 tbsp roasted mushrooms on top of the leaves . Roll the 15cm gap over the mushrooms , making sure all the filling is encased . Trim off the remaining pastry and crimp with a fork until all the edges are sealed . You can use the pastry offcuts to decorate the wellington , if you like . 5 Brush the pastry with the glaze and top with a sprinkle of black sesame seeds . Bake for 25 mins , or until the pastry is golden brown . Serve in thick slices .
42 bbcgoodfoodshow . com