Due to the ongoing situation, we have had to temporarily prevent new customer registrations. Apologies. Please check back next week.
Or contact us with your details.

Parsnip, Portobello Mushroom and Kale Wellington

Summary

Yield
Servings
SourceMandy Mazliah. See more of Mandy’s recipes at www.sneakyveg.com and www.cookveggielicious.com
Prep time
Cooking time
Total time

Description

Parsnip, Portobello Mushroom and Kale Wellington

Ingredients

10 g
dried porcini mushrooms (soaked in hot water for 10-15 min)
4 T
olive oil
2
parsnips (peeled and chopped into bite sized pieces)
4
portobello mushrooms
1
onion (finely chopped)
2 clv
garlic (crushed)
1 T
nutritional yeast (optional)
180 g
vacuum packed chestnuts (chopped or crumbled )
75 g
dried cranberries
4
large leaves kale or cavolo nero
 
Small handful flat leaf parsley (chopped)
1 T
miso paste
1
sheet puff pastry
 
salt and pepper
 
dairy-free milk (for brushing)

Instructions

Note: All of the filling parts can be made in advance - in fact it's better to do this as they need to be cool before putting them in the pastry. Make them up to 48 hours in advance and keep in airtight containers in the fridge.

Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

Place 10g dried porcini mushrooms in a small bowl and cover with hot water. 

Peel two parsnips and cut into bite sized pieces. Place in a small roasting dish with 1 tbsp olive oil and roast for 30-40 minutes until soft. Stir halfway through the cooking time.

Place your 4 portobello mushrooms in a small roasting dish. Mix 2 cloves crushed garlic with 1 tbsp olive oil and a pinch of salt. Drizzle the oil mixture over the mushrooms and roast in the oven for 15-20 minutes until soft. Carefully drain off any excess water. 

Meanwhile heat 1 tbsp olive oil in a frying pan and sauté one chopped onion for 10 minutes until soft. Add two cloves crushed garlic and fry for a further minute.

Remove from the heat and add to the roasting dish with the cooked parsnips. Add the crumbled chestnuts and 30g chopped flat leaf parsley. Roughly mash together with a potato masher or a fork. 

Stir through 75g dried cranberries.

Season to taste with salt and pepper and allow to cool.

Drain the porcini mushrooms. If you reserve the soaking liquid you can use this to add flavour to a risotto or gravy later.

Finely chop the soaked porcini mushrooms.

Using the same frying pan heat the remaining 1 tbsp olive oil. Fry the chopped porcini mushrooms with 1 tbsp miso paste for 3-4 minutes. Season with black pepper and salt if required (I find the miso adds enough flavour and don’t usually add salt now. Allow to cool.

Chop your stalks off of the kale or cavolo nero. Place in a small pan of boiling water and cook for two minutes. Drain and run under cold water to cool down. Use your hands to squeeze out any excess water and set aside.

Once the filling is completely cool line a baking tray with non-stick paper. 

Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 again if you turned it off after roasting the parsnips.

Unroll the sheet of puff pastry and place it on a large board. 

Spread the porcini mushroom mixture in a thin later along the centre of the pastry sheet.

Cover with the parsnip mixture, the four portobello mushrooms and finally the kale leaves. 

Shape into a rough log shape with your hands.

Brush the end of the pastry with a little dairy free milk.

Bring the short sides of the pastry up and fold over the top of the filling. Repeat with the long sides and press the seams together.

Place the lined baking tray on top of the wellington and flip over so that the area where the pastry joins together can’t be seen.

Brush with dairy free milk then chill in the fridge for 30 minutes.

Gently score the pastry in a criss-cross pattern with the tip of a sharp knife then bake in the oven for 45 minutes until golden brown.