Vegetarian mushroom wellington recipe | delicious. magazine

Ingredients

• For the brioche crust
• 3g fast-action dried yeast
• 5g caster sugar
• 200g strong white bread flour, plus extra to dust
• Generous ½ tsp salt
• 35ml warm milk
• 2 large free-range eggs, beaten, plus 1 extra, beaten, to glaze
• 125g unsalted butter, softened
• For the filling
• ½ small butternut squash (unpeeled), cut into 2cm chunks
• Olive oil for drizzling
• 65g unsalted butter
• 1 onion, finely chopped
• 1 small leek, trimmed and finely sliced
• 75g chestnut or mixed mushrooms, finely chopped
• 2 garlic cloves, crushed
• 50g cooked, peeled chestnuts, roughly chopped
• 30g dried porcini/wild mushrooms, covered in boiling water and soaked for 10 minutes, drained and finely chopped
• Small handful for each fresh thyme and rosemary leaves, finely chopped
• 30g fresh curly parsley
• 50g mixed nuts (unsalted), toasted for 10 minutes in a medium oven then finely chopped
• 50g dried breadcrumbs
• 20g plain flour, plus extra to dust
• 200g extra-mature cheddar, coarsely grated or crumbled
• 2 large free-range eggs