Vegetarian Mushroom Wellington with Red Wine Jus

Ingredients

• 450 g cremini mushrooms
• 1 sheet (about 320 g) puff pastry sheet
• 150 g cooked chestnuts
• 150 g baby spinach
• 2 shallots
• 3 garlic cloves
• 6 sprigs fresh thyme
• 50 g butter
• 2 tbsp olive oil
• 250 ml dry red wine
• 250 ml vegetable stock
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 40 g breadcrumbs
• 1 egg
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp cornstarch(optional)

Instructions

1. 1

   Pulse the mushrooms in a food processor until finely chopped. Finely dice the shallots and garlic.

2. 2

   Heat 1 tbsp olive oil and half the butter in a large skillet over medium-high heat. Cook the mushrooms in batches for 10-12 minutes until all moisture has evaporated and they are deeply browned, stirring in the shallots, garlic, and thyme for the last 4 minutes. Season with salt and pepper, stir in the breadcrumbs, and spread on a plate to cool. This is your duxelles.

3. 3

   Meanwhile, wilt the spinach in a dry pan for 2-3 minutes, squeeze out excess moisture, and chop roughly. Roughly chop the chestnuts.

4. 4

   Roll the puff pastry slightly and spread half the duxelles down the center, leaving a border. Top with the spinach, then chestnuts, then the remaining duxelles. Brush the edges with beaten egg, fold the pastry over the filling, and seal and crimp the seam. Place seam-side down on a lined baking sheet.

5. 5

   Score the top decoratively, brush all over with beaten egg, and chill for 15 minutes. Preheat the oven to 200°C (400°F).

6. 6

   Bake the Wellington for 35-40 minutes until the pastry is deep golden brown and crisp. Rest for 10 minutes before slicing.

7. 7

   While the Wellington bakes, make the jus: heat the remaining butter and olive oil, add a spoonful of duxelles trimmings if available, then add the red wine and simmer hard for 10 minutes until reduced by half. Add the stock, soy sauce, and Dijon mustard and simmer 8-10 minutes more until glossy and syrupy. Whisk in the cornstarch slurry if needed to thicken. Season to taste.

8. 8

   Slice the Wellington and serve with the warm red wine jus.