The Happy Pear - Mushroom, Squash and Sage Wellington with an Onion Duxelles
"A duxelles is a fancy term for a mushroom and onion herb base - simple to make and utterly delicious. Serve this hearty Wellington with our epic red wine gravy and some cranberry sauce for a magic meal!" - Dave & Steve, The Happy Pear.
6 people
70 minutes
50 minutes
Ingredients
- 400 g Butternut Squash
- 100 g Cooked Chestnuts
- 3 cloves Garlic
- 0.5 tsp Ground Black Pepper
- 1 - Leek
- 100 g Mushrooms
- 2 tbsp Oil
- 1 - Red Onion
- 150 g Roasted Cashews
- 10 g Sage fresh
- 2 tsp Salt
- 0.5 tsp Smoked Paprika
- 2 tbsp Soy Sauce
- 10 g Thyme fresh
- 1 tbsp Vinegar vinegar of choice
Duxelles:
-
1
pinch
Ground Black Pepper
-
200
g
Mushrooms
-
2
-
Onions
-
3
tbsp
Soy Sauce
-
4
sprigs
Thyme
Method
Method
1.Preheat the oven to 180 degrees C/ gas mark 4.
Duxelles
1.Peel the onions and roughly chop, then add to a food processor with the mushrooms, thyme (stalks removed), and tamari. 2.Blend until smooth.
3.Heat a wide-bottomed pan on high heat and add 1 tbsp of oil. Add the blended mushroom mix and cook, stirring regularly for 5-7 minutes until it has reduced and thickened a little. Pour into a bowl and set aside to cool.
For the stuffing:
1.Peel and finely slice the onion and garlic.
2.Add the squash – chopped into 1cm cubes. Chop the leek and mushrooms into bite-size pieces.
3.Put 2 tablespoons of oil in a large frying pan on high heat, then add the chopped onion and saute for 5 minutes or until they start to go translucent, stirring regularly.
4.Add the garlic, mushrooms, leek and squash, along with a generous pinch of salt, mix well and leave to sweat for 5 more minutes, stirring regularly.
5.Add 2 tbsp of tamari, and 1 tbsp vinegar along with 2 tbsp of water and mix well. Put a lid on and leave to steam for 10 mins stirring occasionally. Once the squash is soft and cooked through, remove it from the heat. If it does start to stick, add a drop of water.
6.In the meantime, crush ⅔ of your roasted cashew nuts using a food processor, pulsing until finely chopped.
7. Roughly chop fresh thyme and sage. Roughly chop the cooked chestnuts. Add these to the pan along with ½ tsp of smoked paprika, and season with salt and pepper. Also, add the remaining ⅓ of unbroken cashew nuts together with the broken-up pieces, and mix well.
Assembly:
1. Roll out the pastry on a large baking tray. Spread a thin layer of the duxelles mixture covering the pastry, leaving 1cm free around the border.
2. Put the filling lengthwise into the centre of the pastry, leaving space on each end, so that you can properly seal your wellington.
3. Bring the pastry around the filling from both sides so that it covers the filling completely from both ends, and fold the ends so that they are well sealed. Brush the outside layer of the puff pastry with a little oil (1-2 tbsp) to seal it so that it browns nicely in the oven.
4. Bake for 30-45 mins or until golden brown.
Serve with our epic red wine gravy, this recipe can be found by searching 'Epic Red Wine Gravy' in the recipe search bar.
