Perfect mushroom and nut Wellington

|From The Cooperative Magazine

serves 8

preparation time:

30 minutes

cooking time:
1 hour 40 minutes

ingredients

1 large red onion, chopped
3 garlic cloves, chopped
1 tbsp The Co-operative olive oil
250g (9oz) chestnut mushrooms, cut into chunky pieces
2 heaped tbsp of fresh flat leaf parsley
1 tsp of fresh rosemary
Juice of half a lemon
1 tbsp of Marsala wine (mixed with)
1 tbsp of vegetable stock
150g (5½oz) mixed Brazil nuts, cashews and walnuts
80g (3oz) blanched almonds
80g (3oz) fresh white breadcrumbs
1 beaten egg
Sea salt and black pepper
425g pack ready-rolled puff pastry

for the caramelised onions

2 chopped red onions
1 tbsp butter
1 tsp unrefined caster sugar

method

1. Preheat the oven to gas mark 6/200ºC/fan 180ºC. Gently
caramelise the onions in the butter and sugar for 25 minutes,
then remove from pan and let cool.

2. In the same pan, sweat the red onion and garlic in the oil for
15 to 20 minutes. Add the mushrooms and herbs, lemon juice,
marsala and stock, and cook on a low to medium heat for
10–15 minutes.

3. Process nuts in food processor. Add the onion and
mushroom mixture, blend until smooth and transfer
to a large bowl. Add the breadcrumbs,
half the beaten egg and season to taste.

4. Roll the pastry into a rectangle and place on a
greased and floured baking sheet. Spoon the onions
down the middle, and top with the filling mixture.

5. On either side of the filling, cut the pastry into
diagonal strips around 2cm (¾in) wide. Fold these
over the filling in a plait shape and tuck in the ends.

6. Brush with egg and cook for 40 minutes until golden.
Serve with carrot and parsnips roasted in olive oil
and some maple syrup,roast potatoes and green vegetables,
plus vegetarian gravy made from butter, olive oil, flour, onions,
redcurrant jelly, red wine and vegetable stock.