Category: Main Course
Cuisine: British Isles
Yields:
4 Servings
Mushroom Wellington
This is SO easy but is bound to impress – serve as the centre-piece of a roast dinner.
Ingredients
Adjust Servings
Instructions
- Preheat the oven to 180°C (160°C fan-forced).
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Fry the onion, in a large frying pan, over a medium-low heat, until soft – 7 minutes
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Raise the heat and add the garlic and mushrooms, and fry until the mushrooms have released their liquid and are starting to brown.
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Add the breadcrumbs, thyme, Worcestershire sauce and liquid smoke and stir through. Set aside and leave to cool, a little.
- Place the nuts, and mushroom mixture in a blender and blitz to a chunky texture. Don’t overdo it or the mixture will be too wet.
- Mix in the lentils.
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Lay the pastry out and put the filling in a line along the middle, leaving a gap at the edges.
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Roll up the pastry and fold the ends over to seal.
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Place in the oven for about 40 minutes, or until the pastry is golden-brown, check it every now and again during this time, and turn halfway.
