Mushroom, Pecan and Chestnut Wellington

Servings: Serves 8 - 10

Nutritional Information:

Per 100g

Calories 263 Fat 17.2g Saturates 5.8g Sugars 2.9g Salt 0.4g Protein 4.7g




Preheat the oven to 180°C/fan 160°C (Gas Mark 4, 350°F) and line a baking tray with baking parchment.


To prepare the roasted portobello mushrooms, arrange the mushrooms on a baking tray, scatter with the garlic and herbs and drizzle over the olive oil. Roast for 10–15 minutes until the mushrooms are tender but still holding their shape. Remove from the oven and set aside.


Warm a splash of olive oil in a small heavy-based saucepan, add the onion, garlic and herbs and cook, stirring, for 15 minutes or until the onion is caramelized. Pour over the white wine, stir in the sugar to dissolve and cook for another 2–3 minutes. Remove from the heat and tip into a large mixing bowl.


Put the pecans and chestnuts in a food processor and pulse into small pieces. Add to the mixing bowl along with the breadcrumbs and mix everything together well.


Cut four of the portobello mushrooms in half and set aside (these will form the centre of your Wellington). Cut the remaining mushrooms into small chunks, add them to the mixing bowl and mix everything together carefully with your fingers. Finally add the truffle oil, a drop or two at a time, until you reach your desired strength of flavour.


Roll out the puff pastry onto a floured piece of baking paper into a 20 x 35cm (8 x 14 inch) rectangle around 33mm (1/8 inch) thick. Trim the edges of the pastry to make it tidy and reserve the excess for decorating.


Spoon half the mushroom and nut mixture lengthways down the centre of the pastry and spread out evenly, leaving a border of 5-6cm (2-2 1/2 inches) down the longer sides. Arrange the portobello halves over the mixture down the middle of the pastry then cover with the remainder of the mixture.


Brush the edges of the pastry with a little soya cream and fold over the ends and sides to roll the pastry around the filling. To do this, hold one side of the baking paper and lift it so it starts to cover the filling. Peel the baking paper back, leaving the pastry in place, then do the same with the other side. The pastry should overlap the middle. Lift the wellington on to the prepared baking tray, turning it over so that the seam is on the bottom. Brush with some more soya cream and use the trimmings to decorate with stars, leaf shapes or whatever takes your fancy.


Bake the Wellington for 1 - 1 1/4 hours, until puffed out, golden brown and cooked through. Serve with a selection of root vegetables and gravy.


5 based on 1 reviews

One response to “Mushroom, Pecan and Chestnut Wellington”

  1. Sally says:

     This was amazing! Served with roast and veg

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