Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
15g dried porcini
600g mixed mushrooms (we used chestnut, shiitake and oyster)
3 tbsp rapeseed oil
2 shallots, diced
2 garlic cloves, finely sliced
100g young spinach
200g cooked bulgur wheat (about 75g dried)
180g cooked, peeled chestnuts, roughly chopped
50g dried cranberries
50g toasted pine nuts
2 tbsp chopped rosemary (or 2 tsp dried)
250g large chestnut mushrooms
2 x 320g sheets ready-rolled puff pastry*
plant-based milk, to brush
a pinch of ground turmeric
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Fully assemble the Wellington up to 24 hours ahead and chill. Add an extra 10-15 minutes baking time, from chilled.
Put the dried porcini in a heatproof bowl and cover with boiling water. Leave to soak for 15 minutes. Blitz the mixed mushrooms in a food processor until they are finely chopped.
Heat 2 tablespoons of the oil in a large frying pan and fry the shallots and garlic for 3-4 minutes, or until soft and starting to caramelise. Drain the rehydrated porcini mushrooms (save the liquid to use in a soup or stew) and finely chop. Add to the pan along with the chopped mixed mushrooms and continue to fry for 5-6 minutes, until the mushrooms are cooked and any liquid has evaporated. Add the spinach and continue to cook until the spinach has wilted.
Put the cooked bulgur, chestnuts, cranberries, pine nuts and rosemary in a large bowl and stir well to combine. Add the mushrooms and spinach, stir and season well.
Lay out a large sheet of foil and then place the mushroom mix in the centre and shape into a log. Bring the foil up to secure the shape and seal the edges. Chill until completely cold.
Meanwhile, heat the remaining oil and fry the whole large chestnut mushrooms for 5-6 minutes, until browned all over. Set aside.
Preheat the oven to 220°C, fan 200°C, gas 7. Unroll both sheets of pastry and leave on the paper. Remove the filling from the fridge and open the top of the foil, leaving the sides still covering the filling. Push the cooked mushrooms in along the centre of the log, stem side down.
Place one of the sheets of puff pastry on a large baking tray, still on its paper backing. Unroll the filling from the foil and push it onto the centre of the pastry with a spatula. Lay the other sheet of pastry over the top and shape around the filling with your hands. Seal both ends, trim the edges and crimp with a fork to seal. Lightly score the top and make a few pastry leaves with the offcuts. Whisk the milk with the turmeric and brush all over. Attach the leaves and glaze these. Bake for 35-40 minutes, or until the pastry is golden and crisp. Remove from the oven, let rest for 5 minutes, before transferring to a board to serve. *Check your pastry is vegan, if required.
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There's no need to peel off the skins or discard the stalks. Roast, grill or fry. In pasta sauces, stir-fries, risottos, soups - these chestnuts are very versatile. For an easy dinner, grab a hot pan, a dab of butter, some crushed garlic, throw in your sliced mushrooms and let sizzle.
Chestnut mushrooms, also called Cinnamon Cap mushrooms, consist of bunches of mushrooms containing a small golden or chestnut brown cap with pink to dark brown gills and a thin white or beige stem.
Not only are chestnuts healthy, but they are also delicious and easy to add to your diet. They have a mildly sweet flavor and soft yet firm texture. Although you can eat chestnuts raw, they are high in tannins, which may cause digestive issues or other complications in individuals sensitive to tannins.
There are two reasons chestnuts are usually eaten fully peeled: The thin fuzzy membrane can be bitter, especially in raw nuts. Cooking and roasting mellows it a bit. The membrane is hard, fibrous and unpleasant, especially compared with the soft interior.
Make ahead: The beef can be wrapped in the mushrooms and prosciutto up to 8 hours ahead, covered, and refrigerated. To freeze, arrange pastry-wrapped beef Wellingtons on a parchment-lined baking sheet and freeze until solid, at least 4 hours.
These individual Beef Wellingtons are so elegant and are sure to please your guests. Have some of these bundles in the freezer in case the mood strikes. By freezing these Wellingtons you can make sure to take advantage of sales on beef at your local grocery store making this meal much more affordable, even for a crowd.
This Vegan Wellington gets even better over time too. I like to store any leftovers in an airtight container and in the refrigerator for up to 5 days. To reheat, slice the amount you'd like, and place it onto a baking sheet lined with parchment paper, or in the toaster oven.Heat for 5-7 minutes at 300F.
A cousin of the popular wine cap in the Strophariaceae, chestnut mushrooms (Pholiota adiposa) are Native to Europe and might also be called cinnamon cap mushrooms. These are a parasitic, hardwood-loving species found growing in clusters on living trees and decaying or rotting wood.
Portobello mushrooms serve as an excellent substitute for chestnut mushrooms due to their similar structure and taste. These mushrooms have a considerably larger size, making them ideal for meals that require a filling ingredient.
How to cook chestnuts. Fresh chestnuts must always be cooked before use and are never eaten raw, owing to their tannic acid content. You need to remove the chestnuts from their skins by either boiling or roasting them.
The nut itself is composed of two skins: an external, shiny brown part, and an internal skin adhering to the fruit. Inside, there is an edible, creamy-white part developed from the cotyledons. Sweet chestnut trees live to an age of 500 to 600 years.
Sweet chestnuts are edible, but horse chestnuts are poisonous. If eaten, they can cause digestive problems such as abdominal pain, nausea, vomiting and throat irritation. More than one in 10 cases of poisonous plants being mistaken for edible plants involve horse and sweet chestnuts.
they are chestnut mushrooms. and what I like about them is that the stems eat like asparagus. so we're gonna grill some and then we're gonna saute some and why not we'll roast some too. now one of the best things about mushrooms is that they are very hard to overcook.
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Prep time: 25 mins
