Mushroom and Chestnut Wellington



  • 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


  1. Rehydrate the porcini mushrooms by soaking them in hot water for 30 minutes. Then remove from the liquid and finely dice.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the oven to 220°C.
  6. Take your pastry sheet and load the filling down the middle, pressing it together into a dense sausage shape.
  7. 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.
  8. 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.)
  9. 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:


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