Bosh's Portobello Mushroom Wellington


Juicy mushrooms take centre stage in this flavourful vegan wellington made by the brilliant people at Bosh TV. Their recipes are unbelievable and they have absurdly good videos that make it so easy to follow. Definitely go and check them out - promise you won't regret it!

This lavish wellington recipe would be a fantastic dish for New Year or even a Sunday lunch. The puff pastry is bursting with chestnuts, mushrooms, garlic, onions, pecans... All that goodness packed in there to create something pretty spectacular!

Ingredients For the mushrooms: 4 portobello mushrooms 4 cloves Garlic (minced) 1 tbsp Fresh Thyme (leaves) 1 tbsp Fresh Rosemary (finely chopped) Splash coconut oil Sprinkle Salt Sprinkle Pepper For the Nut Roast Filling: Splash coconut oil 1 large red onion (finely chopped) 1 tbsp fresh rosemary (finely chopped) Sprinkle Salt Sprinkle Pepper 1 cup white wine 1/2 tbsp coconut sugar 2 cups chestnuts 2 cups pecans 2 slices seeded bread (rye or sourdough works well) 1/2 cup vegetable stock For the Wellington case: 2 blocks short crust pastry or puff pastry (you will have some left over) 1/2 cup almond milk

Method 1. Put the portobello mushrooms in a baking tray & cover in a splash of oil 2. Sprinkle the rosemary, thyme, salt, pepper & garlic over the top of the mushrooms 3. Bake at 200℃ (392℉) for 15 minutes & once they’re ready, set to one side to cool (this gives you the time you need to prepare the next stage of the dish) 4. Put the red onion in a pan with olive oil & fry until it’s translucent 5. Add the rosemary, thyme, salt, pepper & cook them together until they start sticking 6 Add a cup of white wine & cook the alcohol off 7. Add some brown sugar & mix it round so it caramelises, pour the mixture in a glass mixing bowl 8. Put the chestnuts, pecans & bread in a food processor & whiz them all up into crumbs 9. Add the crumbly mixture into the glass bowl with the onions & pour in the vegetable stock (gradually!) 10. Stir the mixture round with a wooden spoon so it clumps up (it needs to feel like plasticine) 11. Push 1 cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray) 12. Mould the mixture with your hands into a large, thin, wide sausage shape 13. Put the pre cooked portobello mushrooms on top of the “sausage” 14. Encase the mushrooms in the rest of the nutty mixture & smooth it out with your hands 15. Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound 16. Push the pastry down with your fingers 17. Cut off the edges of the pastry with a pizza cutter (or a very sharp knife) & remove the excess (use this to cut of shapes to decorate your wellington) 18. Seal the edges with a fork - take care here, make it look good! 19. Decorate your wellington with shapes you cut out of the spare pastry & fork in air holes 20. Bake at 200℃ (392℉) for 40 minutes (be sure to CHECK after 30 minutes, if it looks ready, take it out of the oven!) 21. Use a bread knife to carve the Wellington into slices 22. Serve with all the trimmings

Here's to a great 2017!


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