Mushroom Wellington

Ingredients

• 2 lbcremini mushrooms, finely chopped
• 3 tbspbutter
• 2shallots, finely diced
• 4garlic cloves, minced
• 1 tbspfresh thyme, leaves
• ⅓ cupdry white wine
• 1 cupcooked chestnuts, roughly chopped
• ¾ cupwalnuts, toasted and finely chopped
• ½ cuppanko breadcrumbs
• 2 tbspDijon mustard
• 2 tbspparsley, chopped
• 1 tbspsoy sauce
• 1 sheetpuff pastry, 1 large sheet, thawed
• 1egg, beaten, for brushing
• salt
• black pepper

Method

1. Melt the butter in a wide pan over medium-high heat. Cook the mushrooms in batches until all their liquid has cooked off and they are browned and dry, about 15 minutes in total.

2. Add the shallots, garlic and thyme and cook 2 minutes. Pour in the wine and the soy sauce and cook until nearly evaporated.

3. Off the heat, stir in the chestnuts, walnuts, panko, 1 tbsp mustard, parsley, 1 tsp salt and pepper. Cool completely, at least 20 minutes.

4. Heat the oven to 400°F. Roll the pastry out on parchment into a 12x14-inch rectangle and brush the center with the remaining mustard.

5. Pack the filling into a tight log down the center, fold the pastry over and seal the seam and ends. Turn seam side down and chill 15 minutes.

6. Brush with egg and score the top lightly.

7. Bake on a sheet pan until deep golden and puffed.

   ⏱ 45 min

8. Rest 15 minutes before slicing with a serrated knife.