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How to make Mushroom and asparagus wellington

Yield = 10
Prep time: 0:55
Cook time: 1:00
Total time: 1:55

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 large French shallots, peeled, chopped
  • 350g portobello or swiss brown mushrooms, trimmed, coarsely chopped
  • 2 garlic cloves, chopped
  • 125g raw or activated cashews
  • 125g raw or activated almonds
  • 1 tablespoon finely grated parmesan or vegetarian hard cheese
  • 1 tablespoon fresh lemon juice
  • 2 bunches fresh chives, snipped
  • 100g mixed mushrooms, trimmed, sliced
  • 375g pkt Carême All-butter Puff Pastry, just thawed
  • 1 bunch asparagus, trimmed, halved, blanched
  • 1 egg, lightly whisked

Method

  • Step 1 Heat 1 tbs olive oil in a frying pan over medium heat. Cook shallot, stirring often, for 5 minutes or until soft and golden. Add chopped mushroom and garlic. Cover and cook, stirring occasionally, for 5-8 minutes, until tender. Add 2 tsp water, if needed, to prevent mixture catching on base of pan. Set aside to cool.
  • Step 2 Process the cashews and almonds until finely ground. Transfer to a large bowl. Process mushroom mixture until finely chopped. Add to the nut mixture, along with the parmesan, lemon juice and half the chives. Season. Stir to combine. Set aside.
  • Step 3 Clean the pan. Add remaining 1 tbs olive oil and heat over medium-high heat. Cook sliced mushroom, stirring, for 5 minutes, until tender. Remove from heat.
  • Step 4 Place the pastry on a large sheet of lightly floured baking paper. Roll out to a 28 x 33cm rectangle. Spoon remaining chives over the pastry, leaving a roughly 3cm border. Add sliced mushroom in a wide strip down the centre of the chives. Shape half the nut mixture in a log over the mushroom. Make an indent lengthways and add the asparagus, pressing into the nut mixture. Top with remaining nut mixture, enclosing the asparagus. Brush the pastry edges with egg.
  • Step 5 Fold the long pastry sides over the filling, pressing to seal. Fold in the ends to enclose the filling. Transfer to a lined baking tray, seam side down. Brush pastry with egg. Place in the fridge for 15 minutes to chill. Preheat the oven to 220C/200C fan forced.
  • Step 6 Remove wellington from fridge. Lightly score the top. Bake for 40-45 minutes, until puffed and golden. Remove from oven. Rest for 10 minutes before slicing.