Mushroom Wellington with baby turnips and spinach

1. 1

   To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3-4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside.

2. 2

   Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices.

3. 3

   Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices.

4. 4

   Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom.

5. 5

   Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape.

6. 6

   Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes.

7. 7

   Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden.

8. 8

   To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips.

9. 9

   Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper.

10. 10

    Place the Wellington onto a serving plate and serve the spinach and turnips around the edge.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.