Dessertsdeliciouslyella
Individual Mushroom Wellingtons
When it comes to impressive make-ahead Christmas mains, we always love a mushroom wellington. Want to know the best bit about making individual ones? You get more pastry with each serving.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
- ●oven
📝 Preparation Steps
1
Begin by making the red wine jam. Heat a drizzle of olive oil in a heavy-bottomed pan and add the red onions and a sprinkle of salt and pepper. Cook, stirring occasionally, for 25–⏱️ 30 minutes until softened. If the onions start to catch during cooking, add a splash of red wine to loosen. Once caramelised and extremely tender, add all of the red wine and cook for 2–⏱️ 3 minutes until the liquid has just evaporated. Remove from the heat and leave to cool slightly; then pour into a blender or NutriBullet and blend until smooth.
red onions2
2
Place the same pan back over the heat (no need to rinse); add another drizzle of olive oil, along with the finely sliced mushrooms and a sprinkle of salt and pepper. Cook for 10–⏱️ 12 minutes, stirring occasionally until darkened and reduced. Then add the chopped mushrooms, chestnuts, sage, thyme and another sprinkle of salt and pepper; cook for another 12–⏱️ 15 minutes until reduced. Finally, stir through the spinach and cook for 1–⏱️ 2 minutes until just wilted. Remove from the heat and leave to cool.
3
Preheat oven to 220°C / 200°C fan / 430°F. Unravel the puff pastry sheets on a work surface and slice each sheet into 8 equal-sized pieces, each measuring approximately 8.5 x 12cm / 3 x 5″.
4
Place 8 of the pastry rectangles on a baking tray lined with baking parchment. Spoon some of the red wine jam onto each rectangle, leaving a border of approximately ½cm / ¼″.
5
Divide the mushroom and chestnut mixture into 8 equal-sized portions. Using clean hands, squeeze each portion into a tight, sausage-shaped log. Place each one vertically along the length of each pastry rectangle prepared with red wine jam.
6
Place another piece of the remaining pastry on top of each one and, using clean hands, press down around the edges to seal. Then use the tines of a fork to crimp the edges. Brush the top of each wellington with oat milk and sprinkle with nigella seeds, dried sage, thyme and flaky sea salt. Cut 2 small steam holes in the top of each one. The pastries can be made up to this stage, up to 2 days in advance.
7
Place the wellingtons into the preheated oven and bake for 30–⏱️ 35 minutes until golden brown. Allow to cool slightly before serving.
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