Christmas is what makes winter so special! I love it so much and wait for it all year around. It features some of my favourite things which are cute little lights everywhere, loads of food, parties with family and friends and presents. Since I became vegan I love sitting at Christmas table and eat loads and loads of food. Simply because I finally discovered food that I actually love eating. For the last 4 years we have been cooking this same gorgeous and delicious chestnuts and mushroom wellington that we actually call a “non beef wellington”. It’s so delicious that I lack in words to describe it. It’s full of rich flavours with a crispy layer of pastry and also warming to the soul. I like to serve it with some caramelised onions on top. Doesn’t this sound a delicious way to save some turkeys for Christmas?!
I find this dish perfect because since I’m super busy on Christmas day I can actually cook the filling on the day before and than on Christmas day I just roll with the pastry and pop it in the oven.
You can serve it in many different ways: with roasted brussel sprouts and roasted sweet potatoes or perhaps mashed potatoes and peas… so many variations and all so delicious!
I hope you give it a try and if you do please leave a comment below with your thoughts! Happy Christmas Everyone!
Makes 6 good slices of Chestnuts and Mushroom Wellington:
- 3 tablespoons Olive oil
- 2 Big red onions, finely chopped
- 4 garlic cloves
- 600g Mushrooms, chopped in smal bits
- 360g cooked Chestnuts (I used: Merchant Gourmet whole chestnuts)
- 1 Red bell pepper, chopped in small cubes
- salt to taste ( I used around 1/2 tsp salt)
- 1/2 teaspoon Dry Rosemary
- 1/2 teaspoon Dry Basil
- 1/2 teaspoon Dry Thyme
- 1/2 teaspoon black pepper
- Sprinkle of nutmeg and chillies
- Hand full of fresh parsley, chopped
- 1 Sheet of 320g rolled pastry ( I used: Jus-Rol Puff Pastry)
- Start by chopping the veggies: Chop the mushrooms in small parts as well as your red pepper. Finely chop the onions and garlic
- Heat a big frying pan with the 3 tablespoons of olive oil and add your chopped onions. Simmer and cook at medium temperature for around 3 minutes
- Add the chopped/crushed garlic, salt, pepper and all the herbs (Rosemary, Basil, Thyme) and if you wish a sprinkle of nutmeg and chillies. Mix well and add your chopped mushrooms
- Cook it for around 10 min – From this point on you want to cook it at high temperature, lid off, so you can release all the water till it starts creating a thick texture for your filling
- While it cooks finely chop the chestnuts and add to the pan together with the red pepper and cook it for maybe another 10 to 15 min till it has released all the water and it has evaporated (it will steam your whole kitchen but it will also make it smell amazing) creating a dense texture that starts to slightly stick to the bottom of your pan. At this point reduce the temperature to a minimum, add the parsley, mix well, taste to see if you would like to add more salt, pepper, chillies to your preference
- Cook for another 5 min at low temperature and it should be ready and delicious
- let it cool down as it’s a lot easier to roll with your pastry. Place the pastry sheet on a oven tray and add to the middle your filling of mushroom and chestnuts in the shape of a long log and cover each side with the puff pastry closing in the ends as well
- Cook it in the oven at 180, till it gets nice and golden for around 30-40 min.
Top Tip: you can cut a couple of stripes in the end of your pastry before rolling so you can use for decoration
- 3 tablespoons Olive oil
- 2 big onions thinly sliced
- 2 tablespoons Agave syrup
- Optional: a splash of red wine
Add your thin slices of onion to a frying pan with the olive oil and simmer at medium to low temperature for about 10 min till the onions get soft and tender. Mix with the Agave syrup and add a splash of wine if you wish. Delicious to serve on top of your wellington!