Vegetarian Wellington (Mushroom & Lentil Wellington)

Name: Vegetarian Wellington (Mushroom & Lentil Wellington)
Prep time: 75 min
Cook time: 40 min
Total time: 115 min
Yield: 4
Ingredients: 250 g cooked green or Puy lentils; 120 g walnuts, roughly chopped; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 400 g chestnut or button mushrooms, roughly chopped (for duxelles); 2 medium shallots, finely chopped; 2 clove garlic cloves, crushed; 2 tsp fresh thyme leaves, finely chopped; 2 tbsp dry white wine or dry sherry (optional); 75 g soft breadcrumbs; 2 tbsp Dijon or English mustard; 1 tbsp soy sauce or tamari; 50 g grated Parmesan (optional); 1 tbsp plain flour (for binding and dusting); 375 g ready-rolled puff pastry; 2 large large egg (for binding the lentil mixture and egg wash); 1 tbsp milk (for egg wash); 150 ml vegetable stock (for optional sauce); 100 ml red wine (for optional sauce); 1 tbsp butter (for optional sauce)

A show-stopping vegetarian centre-piece: a seasoned lentil and walnut roast coated with mustard and encased in a rich mushroom duxelles and golden puff pastry. Serves 4; rest before slicing.

Prep:75 min

Cook:40 min

Total:115 min

Servings:4

medium

British

vegetarian

dinner

centrepiece

holiday

Ingredients

•250 g cooked green or Puy lentils
•120 g walnuts, roughly chopped
•1 tsp sea salt
•1 tsp freshly ground black pepper
•1 tbsp olive oil
•1 tbsp unsalted butter
•400 g chestnut or button mushrooms, roughly chopped (for duxelles)
•2 medium shallots, finely chopped
•2 clove garlic cloves, crushed
•2 tsp fresh thyme leaves, finely chopped
•2 tbsp dry white wine or dry sherry (optional)
•75 g soft breadcrumbs
•2 tbsp Dijon or English mustard
•1 tbsp soy sauce or tamari
•50 g grated Parmesan (optional)
•1 tbsp plain flour (for binding and dusting)
•375 g ready-rolled puff pastry
•2 large large egg (for binding the lentil mixture and egg wash)
•1 tbsp milk (for egg wash)
•150 ml vegetable stock (for optional sauce)
•100 ml red wine (for optional sauce)
•1 tbsp butter (for optional sauce)

Instructions

1.Preheat the oven to 200°C (180°C fan) / Gas mark 6 if you plan to bake anything beforehand. Line a baking tray with baking paper.
2.Make the lentil-walnut 'fillet': pulse the walnuts in a food processor to a coarse crumb (or finely chop by hand). In a bowl, combine the cooked lentils, chopped walnuts, soft breadcrumbs, grated Parmesan (if using), 1 beaten egg, soy sauce, 1 tbsp Dijon, a pinch of salt and pepper and 1 tbsp plain flour. Mix well — the mixture should hold together when pressed. Add a little extra breadcrumb or flour if too wet, or a splash of water if too dry.
3.Shape the mixture into a tight log about the size of a beef fillet. Wrap in cling film, twist the ends to compress the log and chill in the fridge for at least 20–30 minutes to firm up.
4.While the lentil log chills, make the mushroom duxelles: in a food processor pulse the mushrooms until finely chopped (or finely chop by hand).
5.Heat the butter and a dash of olive oil in a heavy frying pan. Add the shallots and garlic and cook for 2 minutes until softened. Add the chopped mushrooms and thyme and cook over medium heat, stirring frequently, until the moisture has evaporated and the mixture is very dry (about 8–12 minutes). If using, add the white wine or sherry early on and cook until evaporated. Season to taste and leave to cool completely.
6.When the duxelles is cool and the lentil log is firm, remove the cling film from the log. Brush the log all over with the remaining Dijon mustard.
7.On a large sheet of cling film, spread the cooled duxelles into a rectangle large enough to wrap the lentil log. Place the mustard-coated lentil log at one end and, using the cling film, roll tightly so the duxelles encase the log. Twist the cling film ends to tighten and form a neat log. Chill in the fridge for at least 15–20 minutes to set the shape.
8.Lightly dust your work surface with plain flour and roll out the puff pastry to a rectangle large enough to wrap the log (approx. 35 x 30 cm). Remove the cling film from the duxelles-covered log and place it onto the pastry in the centre.
9.Beat 1 egg with the splash of milk to make an egg wash. Brush a little egg wash around the pastry edges. Wrap the pastry around the log, sealing seams well and trimming any excess pastry. Place the sealed joint-side down on the prepared baking tray.
10.Brush the entire pastry with egg wash. Chill again for 15 minutes to help the pastry hold its shape. If desired, use any leftover pastry to decorate the top — stick decorations on with a little egg wash.
11.Just before baking, score the top lightly with a sharp knife (do not cut through), and give one final egg wash. Bake on the middle shelf for 35–40 minutes until the pastry is golden and crisp and the centre is heated through.
12.Remove from the oven and rest for 10–15 minutes before slicing. Resting allows the filling to set and makes cleaner slices.
13.To serve, transfer to a board and carve into generous slices with a sharp knife. Serve immediately.
14.Optional red wine sauce: while the Wellington rests, deglaze the frying pan with the red wine, reduce by two-thirds, add the vegetable stock and reduce until slightly thickened, then whisk in the butter to finish. Season to taste and serve alongside slices of Wellington.
15.Make-ahead and freezing tips: you can prepare the wrapped duxelles-covered lentil log up to the pastry stage, then freeze unbaked. Bake from frozen, adding 10–15 minutes to the oven time; check the centre is heated through.