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Mushroom Wellington with baby turnips and spinach

Mushroom Wellington with baby turnips and spinach

A golden, flaky puff pastry encases a rich, savoury filling of wild mushrooms, walnuts, and fresh herbs, offering layers of deep, earthy flavour. Served alongside tender baby turnips and wilted spinach, this Mushroom Wellington is a refined vegetarian centrepiece perfect for any occasion.

Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 2
Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score B

This dish achieves a Nutri-Score B due to its nutritious blend of mushrooms, nuts, and greens, offering a balanced mix of fibre, protein, and healthy fats. The use of puff pastry increases the calorie content, so enjoy it as part of a balanced diet. This score is automatically calculated from the ingredients and is only a guide.

Equipment

Ingredients

For the Wellington

  • unsalted butter – 25g/1oz
  • olive oil – 2 tbsp, plus extra for rubbing
  • mixed wild mushrooms – 250g/9oz, finely chopped
  • shallot – 1, finely chopped
  • garlic cloves – 3, crushed, plus extra slivers for rubbing
  • fresh thyme – 2 tsp, chopped
  • fresh tarragon – ½ tbsp, chopped
  • walnuts – 150g/5½oz, toasted and chopped
  • flatleaf parsley – 2 tbsp, chopped
  • Portobello mushrooms – 2 large
  • ready-rolled puff pastry – 1 x 320g pack
  • free-range egg – 1, beaten
  • salt and freshly ground black pepper

For the turnips and spinach

  • baby turnips – 6, cut in half
  • olive oil – 2 tbsp
  • baby spinach – 50g/1¾oz
  • salt and freshly ground black pepper

Method

For the Wellington

  1. Heat the butter and oil in a frying pan. Add the wild mushrooms, shallot, crushed garlic, and half the thyme. Cook for 3–4 minutes, stirring occasionally.
  2. Add the tarragon, walnuts, and parsley. Cook for 2 more minutes, stirring well. Season with salt and pepper and set aside.
  3. Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, garlic slivers, and the remaining thyme. Place in a roasting tin, cover with foil, and roast for 20 minutes until softened. Keep the cooking juices.
  4. Finely chop one Portobello mushroom and mix it with the wild mushroom filling, incorporating the reserved cooking juices.
  5. Cut two circles from the puff pastry, slightly larger than the remaining Portobello mushroom.
  6. Place one pastry circle under the whole Portobello mushroom.
  7. Line a small bowl or cup with the second pastry circle, fill with the mushroom mixture, and press down to shape a dome.
  8. Carefully turn it out onto the mushroom base. Seal the top and bottom pastry layers with egg wash, pressing them together securely.
  9. Brush the entire Wellington with egg wash and chill for 30 minutes.
  10. Preheat the oven to 210C/190C Fan/Gas 6½. Bake for 30 minutes until golden brown.

For the turnips and spinach

  1. Bring a pan of water to the boil and blanch the turnips for a few minutes.
  2. Heat the olive oil in a frying pan. Fry the turnips until golden.
  3. Add the spinach and cook until just wilted. Season to taste.
  4. Serve the Mushroom Wellington with the turnips and spinach arranged around it.

Recipe FAQ

  • Can I prepare the Wellington in advance? Yes, assemble it and store in the fridge for up to 24 hours before baking.
  • What can I use instead of walnuts? Try pecans or hazelnuts for a similar texture and flavour.
  • Can I freeze the Wellington? Yes, freeze it unbaked and cook from frozen, adding an extra 10–15 minutes to the baking time.
  • How do I stop the pastry from going soggy? Ensure the mushroom mixture is well-drained and cool before assembling.
  • What other herbs can I use? Rosemary or sage work well in place of tarragon.

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