- 10g dehydrated porcini mushrooms
- 2 tbsp olive oil
- 4 shallots, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 250g chestnut mushrooms, sliced
- 180g cooked chestnuts, chopped
- 100ml red wine
- 50ml vegetable stock
- 1 tbsp tomato puree
- 1 tbsp tarragon, chopped
- Salt and black pepper
- 125g ground almonds (or you can use breadcrumbs)
- 1 sheet vegan puff pastry
- A little plant milk
- Rehydrate the porcini mushrooms by soaking them in hot water for 30 minutes. Then remove from the liquid and finely dice.
- Heat the olive oil in a pan, then gently fry the shallots for 7-8 minutes until soft. Add the garlic and chestnut mushrooms and continue cooking for another 3-5 minutes.
- Add the chestnuts, porcini mushrooms, tomato puree, red wine, and stock. Increase the heat and let it bubble away for 4-5 minutes until the liquid has gone. Remove from the heat.
- Now, stir in the ground almonds (or breadcrumbs) and tarragon, and season to taste. Set aside and let it cool for at least 15 minutes.
- Heat the oven to 220°C.
- Take your pastry sheet and load the filling down the middle, pressing it together into a dense sausage shape.
- Roll the pastry sides over and press them together using a little plant milk to help them stick. Now fold each end of the wellington in as well.
- Carefully turn the wellington over, and carve decorative diamond shapes into the top, by scoring very gently with a knife in diagonal lines one way, then the other. (Don’t cut all the way through the pastry or the filling will bubble out.)
- Brush the wellington with the plant milk and bake in the oven for 35-40 minutes until golden.
This recipe is part of our Traditional British Christmas Recipes booklet that you can download for free here: