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Mushroom Wellington and Mash

with Honey Glazed Brussels Sprouts
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
716 kcal
Protein
: 
23g protein
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Mustard
  • Celery
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

½ pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

2 unit(s)

Portobello Mushrooms

150 grams

Speciality Mushroom Mix

1 unit(s)

Onion

2 unit(s)

Garlic Clove

30 grams

Unsalted Butter

(Contains: Milk)

200 grams

Brussels Sprouts

150 grams

Green Beans

150 grams

Baby Spinach

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

15 grams

Honey

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

15 grams

Wild Mushroom Paste

Not included in your delivery

50 milliliter(s)

Water

50 milliliter(s)

Milk for the Mash

(Contains: Milk)

100 milliliter(s)

Water for the Sauce

Energy (kJ)2996 kJ
Energy (kcal)716 kcal
Fat24.7 g
of which saturates11.3 g
Carbohydrate104.5 g
of which sugars26.7 g
Dietary Fibre27.7 g
Protein23 g
Salt2.9 g
Potassium1644.1 mg
Calcium156 mg
Iron2.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 200°C. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Pop the portobellos (stalk side up) onto a baking tray. Drizzle with oil and season with salt and pepper. Bake on the top shelf of your oven until softened, 15-18 mins. Meanwhile, peel and chop the potatoes into 2cm chunks (no need to peel). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

2

Tear the yellow and grey oyster mushrooms into smaller pieces. Cut the shiitake and chestnut mushrooms into quarters. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the Brussels sprouts and halve them through the root. Trim the green beans.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and cook until softened, 5-6 mins. Add the speciality mushrooms and garlic, season with salt and pepper. Cook, stirring frequently, until golden brown, 2-3 mins. Pop the wild mushroom paste and water (see ingredients for amount), bring to a simmer and reduce by half. Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

4
5
6
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