Mushroom and chestnut Wellington with red wine gravy

with Rachel Jamison

RACHEL JAMISON OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YEARS EXPERIENCE

To find a Christmas recipe that pleases both meat eaters and vegans is a pretty tall order, but this is a tried and tested winner

Mushroom and chestnut Wellington with red wine gravy

I invited some of my meat eating friends around to try this dish and I almost had them converted! This is a tried and tested winner for Christmas lunch — it’s really quick and easy to make and looks impressive as a culinary centrepiece. 

INGREDIENTS

1 large onion chopped

1tbsp olive oil

2 cloves garlic chopped

125g (4½oz) chestnut mushrooms sliced roughly

110g (4oz) cashew nuts ground in food processor 

110g (4oz) cooked chestnuts chopped (tinned are fine and are easily available in supermarkets at this time of year)

110g (4oz) soft wholemeal breadcrumbs

1tbs soy sauce 

1 tbs lemon juice

2 tsp mixed herbs

1/2 tap yeast extract (marmite) 

330g (12oz) puff pastry

Soya milk for brushing

METHOD 

Fry the onions in olive oil and add garlic and mushrooms – cook for about 5 mins.

Whizz mushroom and onions in food processor with the chestnuts, lemon juice, soy sauce and yeast extract.

Put mixture into a mixing bowl with breadcrumbs, ground cashews and herbs – season and mix well – (this should be quite stiff).

Roll out pastry on lightly floured surface into a rectangle about the size of a sheet of A4 paper. 

Transfer the pastry onto a lightly oiled baking tray and heap the mixture in the centre forming it into a loaf shape.

Make diagonal cuts in the pastry 1 cm apart around the mushroom and chestnut mixture then fold these up and over to give a plait effect – tuck, trim and brush with soya milk.

Bake at 200C/ 400F/ gas mark 6 for 40 mins or until pastry is puffed and golden brown. 

Serve with rosemary and leek roasted potatoes, polenta and maple coated parsnips, plenty of green veg and a vegetarian homemade gravy.

Red wine and onion gravy

2 large red onions chopped finely

1 tbsp olive oil

2 tbsp plain flour

200ml vegetable stock

200ml red wine

2 tbsp soy sauce

Seasoning

Fry the onions in the olive oil until softened. Stir in the flour and cook gently for about 5 minutes. Stir in the stock and red wine and stir. Check the seasoning and add the soy, salt and pepper to taste. You can serve it like this or strain it through a fine sieve for a smoother gravy.

I also make and freeze some homemade cranberry sauce ready for the big day. 

Merry Christmas!

For any advice on vegetarian/vegan cooking and nutrition please give Rachel a call: 07929 203653 or email: racheljam44@yahoo.co.uk

Diploma in diet and nutrition – allergy/intolerance testing

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