Porcini Mushroom Roast Wellington
with Apple and Sage Stuffing
Preparation/cooking time 1 hour approx.
1 packet Organic Apple and Sage Stuffing Mix
1 packet puff pastry sheet (many supermarket brands and Jus Roll are vegan)
100g closed cup mushrooms, sliced
2 tbsp olive oil
1 tsp seeds to sprinkle on the top (eg Nigella or Poppy)
1 packet Vegusto Porcini Mushroom Roast
1. Prepare the stuffing mix according to packet instructions, by adding 225ml of boiling water, mixing, and then setting aside.
2. Fry the mushrooms in the olive oil, until they are soft and golden.
3. Unroll the pastry sheet onto your worktop, leaving the greaseproof paper it comes in on the bottom. Lay it out with the two longest edges across the top and bottom. Trim around 5” from one of the ends, to make the rectangle slightly shorter.
4. Using a spatula, spread the stuffing mix evenly all over the pastry sheet, leaving a 1cm gap from the edge at each end of either side (this is where you will roll the pastry over to join it).
5. Arrange the mushroom slices all over the stuffing, lying them flat.
6. Remove the porcini roast from the packet and place it in the centre of the pastry.
7. Using the greaseproof paper to help you, roll the pastry up over the roast from both sides. Press the join together to form the Wellington.
8. Bring the greaseproof paper up around the Wellington and smooth it over with your hands. Turn it over so the join is on the base. Tuck in the pastry at either end to seal it.
9. Discard the greaseproof paper. Brush the top of the Wellington with soya milk and sprinkle with a few seeds. Score the top lightly with a knife to create portion guides.
10. Transfer onto a greased oven tray and bake for 40 minutes, or until the pastry is puffed and golden.
11. Cut into portions and serve with baby vegetables, roasted new potatoes and gravy.