MUSHROOM AND CHESTNUT WELLINGTON - CHRISTMAS RECIPES:


Wellington vegetarian recipe


Christmas and New Year's dinners are usually accompanied by classic turkeys, turkeys or dishes such as cod or romeritos, the reality is that in tastes and preferences genres are broken and are not usually very friendly for vegetarians.

Thinking of all those who prefer something different and without animal proteins, we suggest you prepare to try the vegetarian Wellington as a main course for these holidays.


This dish has it all; Aesthetic, many aromas of herbs smell, taste, a crispy puff pastry outside and a tasty vegetable filling to please vegetarian palates. Take a tour of the December dinners!



Wellington vegetarian Ingredients:


    500 grams of puff pastry
    1 small castile squash
    2 sliced ​​purple onions
    100 grams of chestnuts cut into pieces
    250 grams of mushrooms or finely chopped mushrooms
    200 grams of chard or spinach
    50 grams of pine nuts
    25 grams of raisins
    1 egg
    2 slices of bread (the one at home)
    2 cloves of garlic
    The zest of a lemon
    1 teaspoon dried red chili peppers, in pieces
    1/2 teaspoon ground cinnamon
    1 tablespoon coriander seeds
    1 chopped fresh rosemary branch
    1 branch of fresh sage
    Olive oil the necessary
    Butter the necessary
    Freshly ground pepper, to taste
    Salt to taste

Wellington vegetarian recipe Process:


Place the squash in pieces in an oven tray, put some olive oil, cinnamon powder, dried chiles, coriander seeds and chopped rosemary. Cover the pan with foil and bake for 45 minutes at 200 degrees Celsius until roasted.

Let cool and cut them into bite-sized pieces.

In a pan, cook over heat under the onion with a little olive oil until they are soft and a little golden, add the chestnuts and sage and cook for 3 more minutes.

Toast the two slices of bread and smear one of the garlic cloves, then cut the slices of the bread into small pieces and add them to the pan with the onion, turn off the heat and put the lemon zest. Reserve.

In a pan, cook the mushrooms with the butter, the remaining garlic, finely chopped and cook until everything is smooth, put the lemon juice and in a food processor, grind everything until the mixture is smooth and uniform. Reserve the mixture.

On the other hand, cook the spinach in a pan until soft, put them in a drainer to remove all excess moisture. Return them to the pan with a little olive oil, pine nuts and raisins, cook well; salt and pepper and remove from heat. Reserve the mixture.

Once the filling is ready, it is time to assemble the Wellington, for this it is best that the filling is completely cold.

Roll the puff pastry with a roller on a floured surface in a square shape, place the mushroom mixture along the dough, then add the spinach, then the pumpkin and finally the onion with the bread, leaving spaced on the sides to be able to completely wrap the dough.

Wrap the filling with the dough as a package, carefully place the Wellington on a baking sheet and paint with beaten egg. With a fork make some holes so that the steam can escape from cooking and the puff pastry is not soft. Bake at 200 degrees Celsius for 45 minutes or until the dough is golden brown.
















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