Mushroom and Chestnut Wellington
Inspired by one of my favourite Christmassy ingredients, chestnuts, I decided to make a mushroom and chestnut wellington for our Christmas dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Kitchen scale
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
- Pot
Ingredients
- 200g Chestnut mushrooms
- 100g Shiitake mushrooms
- 300g Chestnuts, roasted and peeled
- 125g Cooked black-eyed beans
- 1 Red onion
- 2 Cloves garlic
- 1 tsp Dried sage
- 1 tbsp Mushroom ketchup (optional)
- 1 tbsp Olive oil
- Salt
- Pepper
- 175g Spelt flour
- 75g Vegan margarine
- 3-4 tbsp water
- 2 tbsp non-dairy milk for brushing
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