Recipes

Mushroom Wellington

Field mushrooms filled with quenelles of pâté wrapped in foil

Stockists

  • Sainsbury’s
  • Morrisons
  • Asda
  • Tesco

 

MUSHROOM WELLINGTON

The landscape that we are so lucky to be surrounded by provides an abundance of fantastic produce used in our pâté recipes. This recipe is a homage to the humble beetroot – a wonderful vegetarian option perfect for Christmas. It’s difficult to beat the majesty of presenting a lovingly made Wellington to your guests and we think this vibrant twist on the classic really makes it a showstopper. 
Course Main Course
Cuisine British

Ingredients

  • 113 g Castle MacLellan Oven Roasted Mushroom Pâté
  • 1 handful parsley chopped
  • 20 g breadcrumbs
  • Salt and pepper

Wilted Spinach

  • 40 g olive oil
  • 80 g shallots chopped
  • 300 g fresh baby leaf spinach
  • Salt and pepper

Roasted Beetroot

  • 480 g fresh beetroot peeled
  • 30 ml olive oil
  • 30 ml balsamic vinegar
  • ½ tsp caraway seeds
  • 50 ml water
  • Salt and pepper
  • Ready rolled puff pastry
  • 2 eggs beaten for glazing

Instructions

  1. Mix the pâté, parsley and breadcrumbs together and set aside.

  2. Add the oil to a medium hot pan and add the shallots. Soften gently for 5 minutes without colouring.  

  3. Turn up the heat and add the spinach. Cook quickly turning the mixture until the spinach is wilted and tender. Place in a colander to drain and cool. Once cool, squeeze out any excess water. Place in a fridge until ready to assemble. 

Roast Beetroot

  1. Preheat the oven to 170ᵒc/Gas Mark 3.  

  2. Peel each beetroot to approximately the same size and shape.

  3. Place on a baking tray and pour over the oil, vinegar and water and add the salt, pepper and caraway seeds.

  4. Cover with foil and place in the oven for 40-60 minutes until the beetroot is tender. 

Assembly

  1. Increase the oven temperature to 180ᵒc fan/Gas Mark 4.

  2. Flour a surface, roll out the pastry and cut to approximately 20cm by 40cm. 

  3. Place 1/3 of the mushroom mix in the middle of the sheet and place the beetroots on top, forming a log along the mushroom. Place the rest of the mushroom mix on either side of the beetroot leaving a gap along the top for the spinach. 

  4. Egg wash along the edge of the pastry and roll the pastry up the sides, make as tight a roll as possible. 

  5. Egg wash the whole thing and position on a baking tray. Place in the oven for 25 minutes. Then, reduce the oven temperature to 160ᵒc/Gas Mark 3, covering if necessary, and cook for a further 15 minutes. Remove from oven and rest for 5 minutes. 

  6. Serve. 

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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905

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