Mushroom Wellington with Chestnuts and Walnut Parmesan Filling
A festive vegetarian main course: crispy puff pastry wraps a savoury filling of button mushrooms, sweet chestnuts, spinach and walnuts. The filling can be prepared a day ahead and the dish kept cold, so that in the evening only baking remains.
By yumbelo · 6 servings · 90 minutes
Ingredients
- 540 g Puff pastry from the chilled section (2 rolls)
- 800 g Button mushrooms
- 2 pc Onions
- 2 pc Garlic cloves
- 200 g Chestnuts, vacuum-packed
- 300 g Fresh baby spinach
- 80 g Walnut kernels
- 60 g Parmesan, grated
- 2 tbsp Mustard, medium hot
- 2 pc Eggs
- 1 bunch Fresh thyme
- 3 tbsp Olive oil
- Salt to taste
- Pepper to taste
Method
- Clean the mushrooms and finely dice them or chop them briefly in a blender. Finely dice the onions and garlic.
- Heat two tablespoons of olive oil in a large pan, then sweat the onions and garlic until translucent. Add the mushrooms and fry for about 10 minutes until all the liquid has evaporated. Season with salt and pepper.
- Roughly chop the chestnuts. Wilt the spinach in a pot with a little water, drain, squeeze out well and roughly chop.
- Toast the walnuts briefly in a dry pan, let them cool and roughly chop them. Pull the thyme leaves from the stems.
- Stir the mushrooms, chestnuts, spinach, walnuts, thyme, Parmesan, mustard and one egg into the filling. Season with salt and pepper and let it cool completely.
- Preheat the oven to 200 °C top and bottom heat. Line a baking tray with baking paper.
- Roll out the puff pastry slightly on the baking paper so that a large sheet is formed. Place the filling lengthways in the middle, brush the edges with water. Fold the pastry over the filling, press firmly and place the seam side down.
- Beat the second egg and brush the surface of the Wellington with it. Make two to three diagonal cuts with a sharp knife.
- Bake the Wellington for about 30 to 35 minutes until golden brown. Let it rest briefly, then slice into thick pieces and serve.