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Wild Mushroom and Chestnut Wellington
85% authentic · Modern European
A sophisticated twist on Mushroom Wellington, incorporating the earthy sweetness of chestnuts and a blend of wild mushrooms for a deeper flavor profile.
Ingredients
- Wild mushrooms (porcini, chanterelle, morel)1 kg
- Cooked chestnuts250 g
- Shallots150 g
- Garlic3 cloves
- Fresh sage1 tbsp
- Brandy50 ml
- Butter40 g
- Olive oil2 tbsp
- Puff pastry1 kg
- Egg yolk1
- Saltto taste
- Black pepperto taste
Steps
- 1
Clean and chop wild mushrooms. Sauté shallots and garlic in butter and olive oil until softened.
- 2
Add mushrooms and sage. Cook until moisture evaporates. Add chopped chestnuts and cook for 5 minutes.
- 3
Deglaze with brandy and cook until evaporated. Season with salt and pepper. Let cool.
- 4
Roll out puff pastry. Spread the cooled mixture evenly, leaving a border.
- 5
Roll up the pastry to encase the filling, sealing the edges.
- 6
Brush with egg yolk, score the top. Bake at 200°C (400°F) for 35-45 minutes until deep golden brown.
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