This mushroom Wellington makes a great vegetarian centerpiece

Roasted Portobello Mushroom, Pecans and Chestnut Wellington

If you want to make it vegan, choose a vegan puff pastry, such as Pepperidge Farm, and use non-dairy milk to seal the dough. If your puff pastry is frozen, remember to thaw it in the refrigerator for at least two hours.

Get ahead: Roasted mushrooms and prepared stuffing can be refrigerated for up to 5 days. Assembled Wellington can be refrigerated up to 3 days before cooking.

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• 3 to 4 large Portobello mushrooms (1 1/2 lb), stemless
• 2 garlic cloves, sliced
• 1 tbsp fresh thyme leaves
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 large onion, thinly sliced
• 6 garlic cloves, coarsely chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 tablespoons dry white wine
• 1 teaspoon dark brown sugar
• 1 cup pecans
• 7 ounces cooked and peeled chestnuts (about 1 1/4 cups)
• 1 1/3 cups fresh white breadcrumbs
• 2 teaspoons toasted sesame oil, plus more as needed
• 1 teaspoon fine salt, more if needed
• 14 ounces store-bought puff pastry (all butter, unless you’re vegan), thawed
• 2 tablespoons heavy cream (can substitute non-dairy milk)

For the mushrooms: Place a rack in the middle of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

Use a teaspoon to gently scrape the dark gills from the underside of the portobello caps. Arrange caps, strip side up, on baking sheet; sprinkle with garlic, thyme and rosemary; then drizzle with olive oil. Sprinkle with salt and pepper. Roast until the mushrooms are golden brown and tender but still hold their shape, 10 to 15 minutes. Allow to cool, then drain and drain any collected liquid. Transfer the mushrooms to a plate.

Once the baking sheet has cooled, wipe it dry and replace the parchment paper with a new piece of parchment paper.

For the filling: While the mushrooms cook, in a medium skillet over medium heat, heat the oil. Add onion, garlic, rosemary and thyme. Reduce heat to medium-low and cook, stirring frequently, until onion is very soft and beginning to brown, 15 minutes. Pour in the wine and stir in the sugar until it is dissolved. Cook another 2 to 3 minutes. Transfer the mixture to a large bowl.

Combine pecans and chestnuts in a food processor; beat until broken into small pieces. Transfer to the bowl with the onion mixture, along with the breadcrumbs, sesame oil and salt.

Cut the mushrooms in half and set aside all but one half to form the center of your wellington. Cut the remaining half into small pieces and add to the bowl with the filling. Use your hands to mix the filling well. Taste and add sesame oil and/or salt as needed.

When you’re ready to assemble, preheat the oven to 350 degrees. Lightly flour a large sheet of parchment paper. Roll out the puff pastry over it to form a 10 x 14 inch rectangle about 1/8 inch thick. Trim the edges of the dough to make it tidy; reserve the excess to decorate the top of the Wellington.

Spoon half of the filling mixture lengthwise down the center of the dough and spread evenly, leaving a 2-3 inch border all the way around. Arrange the portobello halves evenly over the mixture in the middle of the dough, then cover with the rest of the filling. (You may have more stuffing and/or mushrooms than needed; save for another use.)

Brush the edges of the pastry with a little cream. Fold in the ends and sides to wrap the dough around the filling. (Use parchment paper to help if needed.) Dough should overlap in middle; stretch it gently if necessary. If there is a gap, use your excess dough to cover it, using cream to hold it in place. Use the parchment paper to lift the wellington onto the prepared baking sheet, turning it over so the seam is at the bottom. Brush the dough with more cream and use the fillings to make stars, leaves or other decorative shapes, and place them on top, brushing them with cream.

Bake Wellington until puffed, golden and heated through, 60 to 75 minutes. Let cool for at least 10 minutes. Cut into thick slices and serve warm or at room temperature.

Calories: 400; Total fat: 28 g; Saturated fat: 10 g; Cholesterol: 40mg; Sodium: 580mg; Carbohydrates: 33g; Dietary fiber: 2g; Sugar: 4g; Protein: 7g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Mildreds: the cookbook(Hachette UK, 2015).

Tested by Joe Yonan; questions by e-mail to [email protected].

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