This easy mushroom Wellington recipe is an impressive vegetarian centrepiece. Meaty mushrooms, chestnuts and grains are enhanced with rich mushroom pate and tangy cranberry sauce. It’s all wrapped up in a buttery pastry case then baked until golden brown. Make this vegetarian Wellington the star of your Christmas dinner or Sunday roast.
Marks & Spencer
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1HR 15MIN
Total time
Ingredients
Servings
6
10 g
M&S dried porcini mushrooms
1 pack
(250 g)
(250 g)
M&S Organic chestnut mushroom
1 pack
(125 g)
(125 g)
M&S Collection British shiitake mushroom
50 g
M&S whole chestnuts
125 g
M&S microwave 7 grain medley
(save the rest for another recipe)
100 g
M&S creamy mushroom sauce
1 tbsp
soy sauce
1 pack
(320 g)
(320 g)
M&S handcrafted all-butter puff pastry
1 tub
(170 g)
(170 g)
M&S coarse roasted mushroom pate
2 tbsp
M&S Collection cranberry and port sauce
1
M&S free-range mixed size egg, beaten
1 tbsp
nigella seeds
350 g
M&S Plant Kitchen vegetable gravy
