Recipe of the Week – Christmas Dinner Special – Wild Mushroom Wellington

I was scratching my head trying trying to think of something different for the main course on Christmas Day this year – I love nut roasts, but sometimes a surprise is needed when serving a big meal! This recipe is a bit of a hybrid of a number of different ideas, but should provide a talking-point on Christmas Day, or indeed any other time you want to push the boat out! Have a good Christmas everyone!

Serves 8


25 g dried wild mushrooms 

200g shiitake mushrooms, thickly sliced

200g chestnut mushrooms, thickly sliced

2 tbs olive oil

30g butter

2 large white onions, finely chopped

6 cloves of garlic, crushed

300g kale, washed and roughly chopped

2 tsp fresh thyme leaves

2 tsp fresh dill, chopped

2 x 320 g sheets ready-rolled puff pastry

200g mature cheddar cheese, grated

1 egg, beaten


1. Soak the wild mushrooms in a bowl of boiling water for 30 minutes, then drain and roughly chop.

2. Preheat the oven to 200C.

3. Place all of the mushrooms on a large baking tray and drizzle with the olive oil. Roast for 25 minutes.

4. Place the chopped kale in a large pan of boiling water and simmer for 5 minutes then drain and set aside.

5. Add the butter to the pan and gently sauté the onions, garlic and chopped herbs for 10 minutes. Season then add the kale. Cook for a further 5 minutes then set aside.

6. On a large baking tray place one of the sheets of ready-rolled pastry on a sheet of baking paper. Carefully add the kale and onion mixture, leaving a 2cm gap to the perimeter. Scatter with the cheese then cover with the mushroom mixture. 

7. Using a pastry brush apply some of the egg mixture to the perimeter of the bottom sheet, before laying the other pastry sheet on top and crimping all around. Apply the remaining egg wash to the top, score the pastry and place in the oven for 40 minutes until brown.

8. Slice and serve hot with roasted vegetables and gravy if desired. 


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