Vegetarian Wellington with Mushrooms and Buckwheat | RICARDO

Name: Vegetarian Wellington with Mushrooms and Buckwheat | RICARDO
Total time: 165 min
Ingredients: 1 lb (450 g) white mushrooms; 3 tbsp unsalted butter (see note); 2 shallots, finely chopped; 2 garlic cloves, finely chopped; 3 thyme sprigs (optional); 1/2 cup (100 g) white buckwheat groats, rinsed and drained; 1/2 cup (125 ml) dry white wine; 2 1/2 cups (625 ml) mushroom broth; 1/4 cup (20 g) panko breadcrumbs; 2 tbsp flat-leaf parsley, finely chopped; 2 to 4 large red Swiss chard leaves, stems removed and cut into small dice; 1 cup (150 g) unbleached all-purpose flour; 1/4 tsp salt; 1/2 cup (115 g) cold unsalted butter, thinly sliced; 1/3 cup (75 ml) ice water; 1 egg, lightly beaten (see note); 1 package (12 g) dried morel mushrooms; 1 1/2 cups (375 ml) hot water; 2 thyme sprigs (optional); 3 tbsp unsalted butter; 1/4 cup (60 ml) dry white wine; 1 1/2 cups (375 ml) mushroom broth; 2 tbsp light toasted flour

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This vegetarian Wellington combines rough puff pastry and mushroom sauce. An indulgent Christmas recipe!

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