Festive Mushroom Wellington
with Buttery Sprouts and Truffle Roast Potatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Puff Pastry Sheet
(Contains Cereals containing gluten)
Flat Leaf Parsley
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Wild Mushroom Paste
Not included in your delivery
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Thinly slice the mushrooms.
Heat a drizzle of oil in a large frying pan on high heat. Add the mushroom to the pan and season with salt and pepper.
Cook, stirring, until golden, 6-8 mins, then remove from the heat. Add a drizzle of oil if needed. Once cooked, allow the mushrooms to cool slightly, 4-5 mins.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the parsley, cream cheese, hard Italian cheese and half the garlic. Season with salt and pepper.
Lay your pastry sheet (see ingredients for amount) on a large baking tray with its baking paper beneath.
Spoon the cream cheese mixture down one side, leaving a 2cm border. Top with the cooled mushrooms. Drizzle over the fig jam.
Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife. TIP: Brush the top of the pastry with a little milk if you have some.
Bake on the middle shelf of your oven until golden, 20-25 mins.
When the Wellington is cooked, allow to rest for a few mins.
Meanwhile, trim the Brussels sprouts and halve through the root.
Give your frying pan a wipe clean and heat a drizzle of oil on medium heat.
When hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins. Stir in the remaining garlic and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins. Stir in the butter (see pantry for amount). Remove the pan from the heat.
Combine the wild mushroom paste and water for the sauce (see pantry for amount) in a small saucepan.
Bring to the boil, stir and lower the heat so the sauce simmers gently. Cook for 1-2 mins.
Stir in the creme fraiche until combined. Remove from the heat.
When the potatoes are cooked, sprinkle over the truffle zest.
When ready, slice the mushroom Wellington in half widthways and share between your plates.
Serve the sprouts and truffle potatoes alongside and spoon the creamy wild mushroom sauce over to finish.