Mushroom Wellington Chestnuts Spinach (Print Version)

Delicious Mushroom Wellington with chestnuts and spinach in golden pastry.

# Ingredients:

→ Main Ingredients

01 - 1 medium red onion (150g), peeled, halved lengthways, and sliced
02 - 1 ½ tablespoon olive oil, divided
03 - 1 teaspoon sea salt, divided
04 - ½ teaspoon freshly cracked black pepper
05 - 1 tablespoon balsamic vinegar
06 - 1 tablespoon butter
07 - 280g chestnut or brown mushrooms, cleaned and sliced
08 - 4 cloves of garlic, minced
09 - 1 tablespoon fresh tarragon, chopped
10 - 1 tablespoon red wine (optional)
11 - 100g cooked chestnuts, crumbled
12 - 100g baby spinach, wilted and roughly chopped
13 - 3 tablespoons fine breadcrumbs
14 - 1 sheet of 320g puff pastry
15 - 1 medium egg, beaten

# Steps:

01 - Preheat the oven to 190°C (374°F). Line a baking tray with parchment paper.
02 - Heat 1 tablespoon of olive oil in a frying pan. Add the onions with ¼ teaspoon sea salt and cook over medium heat until soft, about 15–25 minutes. Add balsamic vinegar, stir, and cook until the liquid evaporates. Transfer to a mixing bowl and cool.
03 - Heat 1 tablespoon of butter in a large sauté pan. Add mushrooms, cook until soft and juices are released. Add minced garlic and tarragon, stir, and cook for 1–2 minutes. Add red wine, increase heat, and cook until liquid evaporates. Add crumbled chestnuts, mix, and transfer to the mixing bowl with onions. Cool.
04 - Heat ½ tablespoon of olive oil in a pan. Add spinach and cook until wilted. Drain and squeeze out the excess liquid. Roughly chop the spinach and add to the mixing bowl.
05 - Mix the spinach, mushrooms, breadcrumbs, ¼ teaspoon salt, and ¼ teaspoon black pepper in the mixing bowl. Stir until well combined.
06 - Roll out the puff pastry. Place the mushroom filling along the center and shape into a sausage form. Fold one side of the pastry over the filling, brush with egg wash, and fold the other side over. Seal the edges and ends using a fork.
07 - Turn the wellington over so the seal is on the bottom. Use a sharp knife to score a diamond pattern on the pastry. Brush the entire pastry with egg wash, including the sides.
08 - Bake in the oven for about 30 minutes or until the pastry is golden brown and fully cooked. Cool slightly before serving.

# Notes and Tips:

01 - You can substitute chestnuts with pre-cooked puy lentils if there is a nut allergy.
02 - For a vegan version, use vegan butter, puff pastry, and plant milk in place of egg wash.
03 - This dish can be made gluten-free by using gluten-free puff pastry and breadcrumbs.
04 - To freeze, prepare until the baking stage and freeze. Cook directly from frozen, extending the cooking time.

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