Vegetarian Wellington with Mushrooms & Chestnuts

Celebrate Christmas with a traditional dish – the Vegetarian Wellington with Mushroom & Chestnut. This delightful twist on the classic Beef Wellington is an ode to the holiday season, combining earthy mushrooms, hearty chestnuts, sweet caramelized onions, aromatic thyme, rosemary, vibrant spinach, and a splash of red wine, all encased in flaky puff pastry. The result is a  real feast for those who feel for a traditional Christmas dinner.

What is a Wellington?

A Wellington is a traditional British dish that consists of meat, often beef or lamb, coated with a flavorful mixture, then wrapped in puff pastry and baked until golden brown. The dish is named after Arthur Wellesley, the 1st Duke of Wellington, who was a prominent military and political figure in the 19th century and is best known for defeating Napoleon at the Battle of Waterloo.

The classic Beef Wellington typically features a beef tenderloin or fillet, which is coated with mushroom duxelles (a mixture of finely chopped mushrooms, shallots, and herbs) and sometimes a layer of pâté or foie gras. The entire preparation is then wrapped in puff pastry and baked, creating a crispy, golden crust around the meat.

The dish is known for its elegant presentation and rich, savory flavors. It has become a popular choice for special occasions and festive meals. Over time, variations of the Wellington have emerged, including vegetarian versions like this Vegetarian Wellington which substitutes meat with a combination of mushrooms, chestnuts, and other flavorful ingredients.

How to make a Vegetarian Wellington filling?

At the heart of this festive Wellington is a luscious filling that tastes as rich and savory as the traditional Beef Wellington. The combination of umami-rich mushrooms and hearty chestnuts creates a filling that not only mirrors the depth of flavors found in its meaty counterpart but also introduces a delightful vegetarian twist.

Caramelized Onions:

The addition of caramelized onions brings a touch of sweetness to the dish. Slow-cooked to perfection, the onions infuse the filling with a richness that complements the earthy tones of the mushrooms and chestnuts.

Herb Infusion:

Thyme and rosemary, classic Christmas herbs add a festive aroma and flavor to the Wellington.

Nutrient-Rich Spinach:

To add a burst of color and nutritional goodness, we add fresh spinach to the filling.

Red Wine:

A splash of red wine takes the Wellington to a sophisticated level, creating a luxurious sauce that beautifully ties together the diverse flavors of the filling.

Encased in Puff Pastry:

Wrapped in layers of flaky puff pastry, this Vegetarian Wellington pays homage to the traditional Beef Wellington's iconic presentation. The golden, buttery crust not only adds a delightful crunch but also serves as a festive centerpiece that promises to impress family and friends during Christmas dinner.

This Traditional Vegetarian Mushroom and Chestnut Wellington is more than just a meal; it's a celebration of Christmas traditions. As you gather around the table with loved ones, let this Wellington be a symbol of warmth, joy, and the spirit of giving. Whether you're a dedicated vegetarian or an omnivore seeking new culinary experiences, this Wellington is the perfect and easy-to-prepare dish for your Christmas dinner.

Vegetarian Wellington with Mushroom & Chestnuts

This traditional and innovative Christmas diner!

Prep time: 30 mins
cook time: 30 mins
total time: 1 hr

Servings: 4
Course: Diner
Cuisine: Brittish

Ingredients:

• olive oil
  
• 1 tbsp balsamico vinegar
  
• 1 tbsp butter ( or vegan butter)
  
• 300 grams brown mushrooms (like portobello and shiitake)
  
• 100 grams chestnut
  
• 4 gloves garlic
  
• 100 grams fresh spinach
  
• 3 tbsp breadcrumbs
  
• 1 sheet puff pastry
  
• rosemary and thyme
  
• seasalt and pepper
  
• 1 egg
  
• 1 red onion
  
• 1 tbsp red wine
  

Instructions:

1. Cut the red onion half wat and chop in thin slices. Bring olive oil to a heat in a baking pan and fry the onions with a bit of sea salt and pepper until soft for about 15 minutes. Add one tbsp of balsamico vinegar and stir until all the liquid evaporated. Remove to mixing bowl of a food processor.
   
   
2. Cut the mushrooms in slices. Heat up a larger pan and melt 1 tbsp of butter. Cook the mushrooms in the butter until they are soft. Add 4 minced garlic cloves and the chopped herbs and mix it all well together. Chop the chestnuts and sprinkle it on the mushroom and mix it all. Remove to the bowl with the onions.
   
   
3. Heat a bit more olive oil to the pan and fry the spinach until wilted. Drain all the juices from the spinach and add to the mixing bowl. Now add pepper, sea salt and the breadcrumbs to the mixture.
   
   
4. Mix it until everything is finley minced. Let the mixture cool down a bit.
   
   
5. Pre-heat the oven to 190°C. Line a baking sheet with parchment paper. Break one egg in a bowl and mix it. Roll out the puff pastry. Add the mixture to the centre of the pastry and shape it like a sausage.
   
   
6. Pre-heat the oven to 190°C. Line a baking sheet with parchment paper. Break one egg in a bowl and mix it. Roll out the puff pastry. Add the mixture to the centre of the pastry and shape it like a sausage.
   
   
7. Turn one side of the pastry over the mushroom mixture, brush the pastry with the egg then turn the other side over and do the same. Fold up the ends and seal the pastry with a fork. Brush the pastry fully.
   
   
8. Turn the Wellington over so the seal is on the bottom. Make diamond shapes in your pastry by using aknife. Brush the Wellington with the egg wash and do this generously to get this beautiful golden baked color.
   
   
9. Place the Wellington in the oven for a bout 30 minutes until baked golden brown. Let it cool down a bit on the rack before serving. Serve with warm berry sauce.