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Mushroom and asparagus wellington
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Prep Time:
55 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Lighten up with a twist on beef wellington using asparagus and mushrooms.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 large French shallots, peeled, chopped
  • 350g portobello or swiss brown mushrooms, trimmed, coarsely chopped
  • 2 garlic cloves, chopped
  • 125g raw or activated cashews
  • 125g raw or activated almonds
  • 20.00 ml finely grated parmesan or vegetarian hard cheese
  • 21.00 gm fresh lemon juice
  • 2 bunches fresh chives, snipped
  • 100g mixed mushrooms, trimmed, sliced
  • 375g pkt Carême All-butter Puff Pastry, just thawed
  • 1 bunch asparagus, trimmed, halved, blanched
  • 1 egg, lightly whisked
Instructions:
  • In a frying pan over medium heat, heat 1 tablespoon of olive oil. Sauté the shallot, stirring often, for 5 minutes until soft and golden. Toss in the chopped mushroom and garlic. Cover and cook for 5-8 minutes, stirring occasionally, until tender. If needed, add 2 teaspoons of water to prevent sticking. Allow to cool before using.
  • Blend the cashews and almonds until finely ground, then transfer them to a large bowl. Next, finely chop the mushroom mixture and combine it with the nut mixture, parmesan, lemon juice, and half the chives. Season with salt and pepper, and mix everything together well. Set the mixture aside for later use.
  • Clean the pan, then add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Cook the sliced mushrooms, stirring occasionally, until tender, about 5 minutes. Remove from heat.
  • Lay the pastry on a generously floured large baking paper. Roll it into a 28 x 33cm rectangle. Sprinkle the rest of the chives over the pastry, leaving a 3cm border. Create a wide strip of sliced mushrooms along the center of the chives. Mold half of the nut mixture into a log over the mushrooms. Create a groove lengthwise and place the asparagus inside, pressing it gently into the nut mixture. Cover with the remaining nut mixture, wrapping around the asparagus. Brush the pastry edges with beaten egg.
  • Wrap the pastry around the filling, ensuring a tight seal. Tuck in the ends to secure the filling. Place the assembled dish on a lined baking tray with the seam side facing down. Gently brush the pastry with beaten egg. Chill in the fridge for 15 minutes before preheating the oven to 220C/200C fan forced.
  • Take the Wellington out of the fridge. Make slight cuts on the top. Bake until puffed and golden for 40-45 minutes. Let it rest for 10 minutes before slicing.

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