Blogmas Day 5: Mushroom Wellington Recipe

Whether you’re catering for a vegetarian or just like the sound of it, Mushroom Wellington is perfect to serve with a Christmas dinner, so today I’ll be giving you my family’s recipe on how to make it.

Ingredients

2 onions (approx. 1/2 lb or 250g)
400g/just under 1Ib of mushrooms (any – we have used white)
1lbs or 500g of store bought or homemade pastry (a good recipe for pastry can be found here if you choose to do homemade)
125ml of fresh cream
Brandy or white wine
1/4 tsp of salt
1/4 tsp of pepper
2 cloves of garlic
Parsley
1tbs of olive oil
1tbs of milk

Saute the onions over a low heat until soft
Chop garlic and add to onions
Add mushrooms and continue to cook on a low heat for approx 5 minutes
Add 2tbs of brandy or 4tbs of white wine
Continue cooking over a low heat for approx 2 minutes
Add the cream and 2tbs of parsley, then stir til all mushrooms are coated
Add in the salt and pepper. Taste test and adjust seasoning to your preference
Set aside to cool slightly
Cut approx 3 ounces of pastry to use for decoration and set aside
Use the remains and roll out into a rectangular shape, approx 12 inches x 8 inches
Grease a baking tray and place pastry on top
Use slotted spoon to lift mushroom mixture out of pan and onto the middle of the pastry – you need to use as little sauce as possible (you can keep this to pour on top later should you wish)
Fold both ends of pastry over the mushrooms and pinch the ends together before pressing down the seam
Cut out shapes out of the spare pastry and dip in water before arranging on top (we used stars)
Brush whole wellington with milk
Bake in the middle of a moderate oven until a golden brown (approx gas mark 5)
Serve with optional cranberry sauce