This recipe proves that you don’t need meat to make a delicious Christmas main. A take on a classic wellington, the filling of creamy Tesco Finest truffle brie and Tesco Finest mixed exotic mushrooms, including shiitake, chanterelle and wild varieties, is rich and savoury.
Prep 1 hr
Cook 1 hr 20 min
Serves 8
750g Tesco Finest exotic mixed mushrooms
120g Tesco Finest West Country butter
2 tbsp light olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
3 sprigs thyme, leaves only
130g Tesco Finest white sourdough loaf, blitzed into fine breadcrumbs
3 Tesco Finest free range golden yolk eggs, beaten
135g Tesco Finest French brie with truffle, chopped into 2cm pieces
80g chestnuts, finely chopped
2 tsp cider vinegar
1 x 475g pack ready rolled puff pastry
Suggested wine pairing
Tesco Finest Central Otago Pinot Noir
Chop two-thirds of the mushrooms, with some smaller and some chunkier. Blitz the remaining third in a food processor until very finely chopped. Mix all the mushrooms together in a large bowl.
Melt a third of the butter in a large frying pan. Add a third of the mushrooms, a good pinch of salt and fry over a high heat for 4-5 minutes or until golden. Tip into a clean bowl and repeat twice more.
Heat the oil in the same pan, fry the leeks over a medium heat for 7 minutes. Add the garlic and cook for 2 minutes.
Add the breadcrumbs to the mushroom bowl with the leeks, garlic, thyme, two
of the beaten eggs, cheese, chestnuts, vinegar, 1 teaspoon salt and 20 twists of black pepper. Mix everything together. Blitz one-third in a food processor until you have a thick paste then mix back in.
Dust a large sheet of parchment paper with flour. Roll a third of the pastry on to the paper into a 19 x 34cm strip. Transfer to a large baking sheet. Arrange the filling over the pastry into a thick sausage shape, leaving 3cm of pastry around the edge as a border. Brush the border with some of the last beaten egg.
Roll the remaining pastry on a well-floured work surface to about 27 x 36cm. Drape this over the filling and press into the sides. Trim off any excess and use this to make pastry decorations. Use a fork to join the edges. Score lightly with the tip of a sharp knife, decorate the top with your pastry shapes and glaze with beaten egg. Chill in the fridge for 1 hour.
Heat the oven to 200C (180C fan)/390F/ gas 6. Finish the wellington with a sprinkle of thyme and some sea salt.
Bake for 50 minutes or until golden. Serve sliced with all the trimmings.
Wine pairing
A classic example of a subtle and smooth pinot noir, Tesco Finest Central Otago Pinot Noir has an elegant concentration of juicy red fruit flavours (cherry and strawberry) and a long, velvet smooth finish. Pinot noir has a natural earthiness that pairs well with mushroom dishes. The fresh acidity of pinot noir should also balance the pastry.
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