Mushroom and Chestnut Wellington – GenV

Ingredients

• 10g dehydrated porcini mushrooms
• 2 tbsp olive oil
• 4 shallots, peeled and finely diced
• 3 cloves garlic, peeled and minced
• 250g chestnut mushrooms, sliced
• 180g cooked chestnuts, chopped
• 100ml red wine
• 50ml vegetable stock
• 1 tbsp tomato puree
• 1 tbsp tarragon, chopped
• Salt and black pepper
• 125g ground almonds (or you can use breadcrumbs)
• 1 sheet vegan puff pastry
• A little plant milk