Mushroom, Squash and Stuffing Wellington, served with a Fresh Horseradish Cream
John and Lisa make some of their favourite centrepieces in their Christmas Kitchen. Here's their beautiful Mushroom and Butternut Squash Wellington - perfect as a vegetarian main but a surefire hit with any guest.
Mushroom, Squash and Stuffing Wellington, served with a Fresh Horseradish Cream
Serves: 8
Ingredients
Wellington
2 tbsp olive oil
½ butternut squash, peeled and halved lengthways
60g butter
3 small leeks, sliced into large rounds
100g vacuum pack chestnuts, chopped
I pack of stuffing mix
800g ready-made puff pastry
1 egg, beaten
6 Portobello mushrooms
Vegetable gravy, to serve
Fresh Horseradish cream
1-2 tbsp of grated fresh horseradish root - depending on how hot you like it
½ lemon, juiced
Small pot of Creme Fraiche approx 200g
Method
Wellington
1. Preheat the oven to 220C/200C fan
2. Place the butternut squash in a roasting tin, flat side down and rub all over with oil.
3. Cook in the oven for about 45 minutes, or until the flesh is tender.
4. Allow to cool, then scoop out the flesh and slice into large chunks.
5. At the same time, place the portobello mushrooms on a flat tray and drizzle with the olive oil and seasoning. Make the stuffing according to packet and place in another dish
6. Place in the oven and bake both for 20-25 minutes.
7. Cool, cut the mushrooms into thick slices and break the stuffing into large chunks.
8. Melt the butter in a large pan and add the leeks.
9. When the leeks are soft, add the chestnuts.
10. Next, combine the squash, mushrooms, stuffing and leek mixture in a large mixing bowl and leave in the fridge to cool. This can now be kept for a day or two, until ready to assemble the Wellington.
11. Once ready to assemble, beat the egg yolk with a little salt.
12. Roll out the pastry to a large rectangle, measuring 30 x 40 cm and use it to wrap the veggie mix.
13. Tuck the ends under and seal the edges. Brush with the beaten egg.
14. Decorate the top with pastry roses and brush with more egg if desired.
15. Put the wellington in the fridge for 20 minutes or overnight before baking to allow it to firm up.
16. Place on a piece of greaseproof paper on a baking sheet and cook at 200cfor 35-40 minutes.
17. Serve with the horseradish cream and a vegetable gravy.
Horseradish cream
1. Combine the grated horseradish and lemon in a small bowl.
2. Mix in the creme fraiche and stir well.