Wellington with mushrooms and chestnuts
Difficulty level: easy
Servings 4 people
Ingredients
- 1 puff pastry
- 1 onion
- 50 g chestnuts whole in jar
- 100 g mushrooms from Paris
- 150 g spinach costs
- 30 g nuts in kernels
- 20 g breadcrumbs
- 3 pods garlic minced
- 1 egg beaten
- 1 c. tbsp thyme fresh, chopped
- 4 c. tbsp flat parsley fresh, chopped
- 3 c. tbsp olive oil
- 40 cl vegetable broth
- Salt
- Pepper
Instructions
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Prepare the vegetable stock and keep warm.
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Slice the onion, chop the garlic, clean and trim the spinach shoots, rinse and cut the mushrooms into strips, chop the walnut kernels, thyme and flat-leaf parsley and set everything aside.
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In a Dutch oven or sauté pan, brown the onion over medium heat in the olive oil until they ooze. Reduce the heat, add the chopped garlic and the mushrooms then cook until they have released all their water.
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Add the spinach, crumbled chestnuts and herbs. Mix gently to wilt the spinach. Cover with broth and simmer for 20 minutes over low heat. Stir regularly.
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When all the liquid has evaporated, add the nuts and breadcrumbs. Adjust the seasoning with salt and pepper, mix well and refrigerate for at least 1 hour.
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Preheat the oven to 200°C. Spread the puff pastry with its baking paper on a baking sheet and cut out a large rectangle. Keep the cut edges to take shapes (stars, fir tree, etc.) with a cookie cutter for decorations.
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Place the stuffing in the center of the dough and form a sausage. Fold the dough over to “enclose” the filling and turn over to pass the seam of the dough underneath.
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Place the puff pastry decorations on the Wellington, brush with beaten egg and bake for around 30 minutes until golden brown. Serve hot with a salad or roasted vegetables.
© Agence Cru for Interfel
