Ingredients:

  • 2 lb (900g) Mixed Mushrooms (Cremini, Shiitake, Oyster), finely chopped
  • 2 large Shallots (100g), finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Thyme Leaves, roughly chopped
  • 2 fl oz (60ml) Dry Sherry or Madeira
  • 2 Tbsp Unsalted Butter plus 1 Tbsp olive oil
  • Salt and Black Pepper, to taste
  • 7 oz (200g) Cooked Chestnuts, roughly chopped
  • 1/2 cup (80g) Dried Cranberries
  • 1/2 cup (60g) Fresh Breadcrumbs (Panko or fresh white bread)
  • 1 Large Egg, lightly beaten (for binding)
  • 2 Tbsp Nutritional Yeast (optional, for umami boost)
  • 1 lb (500g) All-Butter Puff Pastry, thawed
  • 1 large Egg Yolk, beaten with a splash of water (for egg wash)
  • Plain (All-Purpose) Flour, for dusting

Instructions:

  1. Sauté Aromatics: Melt butter and oil in a large skillet over medium-high heat. Add shallots and cook until soft (5 minutes). Add garlic and thyme; cook for 1 minute until fragrant.
  2. Add Mushrooms: Add the chopped mushrooms. Cook on high heat, stirring frequently, until they have released all their moisture (10–15 minutes).
  3. Reduce Liquid: Continue cooking until all liquid has evaporated and the mushrooms begin to darken and stick slightly to the pan. This reduces moisture and concentrates flavor.
  4. Deglaze and Season: Pour in the sherry or Madeira and let it bubble away for 30 seconds. Season generously with salt and pepper.
  5. Drain and Cool: Transfer the hot mushroom mixture (duxelles) to a sieve lined with muslin cloth or kitchen roll. Press firmly to extract any remaining moisture. Let cool completely in the refrigerator.
  6. Create Filling: In a large bowl, combine the cooled duxelles, chopped chestnuts, dried cranberries, breadcrumbs, nutritional yeast (if using), and the beaten egg. Mix thoroughly until the mixture holds its shape.
  7. Form and Chill: Shape the mixture into a tight, uniform log (about 8 inches long). Wrap tightly in cling film and chill in the freezer for 30 minutes (or fridge for 1 hour) for easy assembly.
  8. Preheat and Prepare: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  9. Roll Pastry: On a lightly floured surface, roll the puff pastry out to a rectangle approximately 12 x 18 inches.
  10. Assemble: Unwrap the chilled filling log and place it slightly below the center of the pastry. Brush the exposed pastry edges with the egg wash.
  11. Seal: Fold the long sides of the pastry over the filling, meeting them at the top. Crimp the ends tightly to seal. Flip the Wellington over so the seam side is down on the parchment paper.
  12. Glaze and Decorate: Score the top lightly with a sharp knife for decoration. Brush the entire surface generously with the remaining egg wash.
  13. Bake: Bake for 45–50 minutes, or until the pastry is deeply golden brown, puffed up, and crisp on the bottom. Cover loosely with foil if the top browns too quickly.
  14. Rest and Serve: Remove from the oven and let rest for 10 minutes before slicing with a sharp, serrated knife and serving immediately.