Vegetarian mushroom wellington recipe

Name: Vegetarian mushroom wellington recipe
Total time: 100 min
Ingredients: 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; 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

www.deliciousmagazine.co.uk

Calling all vegetarians, this meat-free butternut and mushroom wellington encased in a brioche crust makes for a stunning veggie centrepiece.

View full recipe on www.deliciousmagazine.co.uk

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 www.deliciousmagazine.co.uk.

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Ingredients

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
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