MUSHROOM AND TRUFFLE OIL WELLINGTON WITH GARLIC AND ROSEMARY POTATOES

This Valentine’s Day, if you want to impress your partner with something rich and full of flavour, look no further! Packed full of intense flavours that make every bite mouth-wateringly satisfying, and complete with a lovely red wine gravy, which brings a classy finish to the dish, this meat-free delight is something else! We also steamed some lovely tender stem broccoli but that is up to you.

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Ingredients (serves 2)

For the Wellington:

  • Ready rolled puff pasty
  • 600g chestnut mushrooms
  • 40g white bread
  • 50g stilton (optional)
  • 2 eggs
  • 1 onion
  • 1 clove of garlic
  • 3 sprigs of thyme
  • 2 tbsp olive oil
  • 2 tsp truffle oil

For the gravy

  • 100ml red wine
  • 10g dried mushrooms
  • 400ml vegetable stock
  • 1 tbsp. tomato puree

For the potatoes:

  • 300g potatoes
  • 100ml of olive oil
  •  1 sprig of rosemary (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1/2 tsp marmite
  • Sea salt and pepper to taste

Method

  1. Heat up your stock in a jug and then add the dried mushrooms to soak for 30 minutes. Remove the mushrooms and finely chop, which we can add to the mushroom mixture later on.
  2. Blitz your bread into crumbs and then lightly toast, using 1 tablespoon of olive oil and 1 teaspoon of the truffle oil in a pan on a medium to high heat. Keep them moving until they are golden brown.
  3. Use the same blender to blitz your chestnut mushrooms up. It’s better to pulse it bit by bit as we don’t want it to turn in to a paste.
  4. Using the last tablespoon of olive oil and teaspoon of truffle oil, cook the mushrooms in a deep frying pan on a high heat until all of the water has been removed from the mushrooms and evaporated.
  5. Turn the heat down and add the garlic, onion, thyme, stilton and dried mushrooms from the stock and cook until soft. Let the mixture cool down and then mix together with the breadcrumbs and one beaten egg.
  6. Pre heat the oven to gas mark 6/200°C/400°F.
  7. Peel and cut the potatoes in to 2 by 2 centimetre cubes and part boil for 5 minutes in a saucepan. Strain in a colander and leave to steam dry.
  8. Mix half of the oil with the rosemary, garlic, marmite, seasoning and mix well with the part cooked potatoes.
  9. Cut the pastry in half short ways. Split the mixture and add equally in the centre of each pastry half, length ways like a sausage roll, but leave a bit of excess pastry at each end to fold and seal. Beat the egg into a small bowl and then egg wash around the entire mixture. Fold both sides towards each other and stick together. Cut off some of the excess pastry on the ends and then egg wash and fold inwards to close up the parcel, and then flip over so that the side with the seam is on the bottom. Leave a little hole in the centre, score and egg wash.
  10. Add both parcels to a baking tray on parchment paper on the middle shelf and cook for 25-30 minutes until golden brown.
  11. Add the rest of the oil for the roast potatoes on the top shelf to heat up for 5 minutes. Chuck in the potatoes and cook for around 20-25 minutes.
  12. Meanwhile, in a frying pan add the red wine and tomato puree, and reduce on a high heat. After 3-4 minutes, add the stock and then reduce further until it becomes smooth and silky.
  13. When everything is ready, plate up and serve with the red wine gravy.
  14. Happy Valentine’s Day.

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