Gently fry the onion and garlic for 8 minutes, before adding the butter and sliced mushrooms to give the filling a nice earthiness. Cook for 10 minutes then leave to cool completely.
Mushroom wellington
Ingredients
6
servings
-
- 2 sheets
- 1
- 3
- 2
- 2
- 900 g
- 200 g
- 2
- 150 g
- 30 ml
- 25 g
- 25 g
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Preparation
Next, mix in the egg yolks, garlic oil, dried herbs and cranberry sauce for a hit of fruitiness.
Roll out the pastry and line with two crepes, slightly overlapping each other. Mould the mushroom mixture into a long sausage and sit it down in the middle of the pastry.
Place one more crepe on top of the mushroom mixture then place the second sheet of pastry over the top. Trim and crimp the pastry, scoring the top at 50mm intervals. Wash with beaten egg to add golden colour to your wellington, then chill for 30 minutes.
After this time, brush with another layer of egg wash, then bake at 200c for 40 minutes until golden brown.
Serve with gravy and vegetables.
