A Portobello mushroom wellington is the ultimate vegetarian showstopper. This recipe is all about beautiful British produce and packing as much flavour as possible into the meaty mushrooms. The duxelles are cooked down in lots of garlic, shallots and good quality olive oil to really intensify their flavour. They are then combined with roasted butternut squash, walnuts, sage, sultanas and caramelised onion chutney to make the ultimate stuffing for this meat free wellington. This delicious mixture and flaky puff pastry are layered with juicy portobello mushrooms that have been seared in a smoking hot pan. It’s super important to remove as much liquid as possible when cooking the veg to ensure you don’t end up with a leaky wellington. One of my favourite parts of a wellington is slicing into the flaky pastry, a beautiful golden finish can be achieved on the wellington by glazing it in egg yolk. Remember the pastry should be the last thing to come out of the fridge, ensuring it’s chilled is key to making it easy to handle and for producing the best puff.

While this wellington is a true labour of love, I’ve chosen a wild mushroom gravy ready for you to warm through and pour over the wellington as soon as it’s out of the oven. You’ll also enjoy perfectly crispy smashed potatoes and creamed leek & spinach. This feast is perfect for any celebratory occasion with family and friends.