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Wild mushroom, adzuki and nut wellington

Updated: Nov 14, 2020

This is my #recipe for a wonderful #vegetarian /#vegan wellington. I used some fresh #winterchantarelles along with some dried #porcini from my foraging last year and a few different type of nuts to create a crunchy texture for the filling. Adzuki beans -- widely used in Asian cuisine and a real treat if you have never tried them -- are there too; their texture is similar to that of yellow mung beans and black beans.

Here is my recipe if anyone would like to give it a try!


  • 2 tbsp olive oil

  • 1 medium onion, finely chopped

  • 400g tinned adzuki beans, rinsed and drained well

  • 200g tinned butter beans, rinsed and drained well

  • 1 tsp fresh thyme

  • 2 tsp parsley - finely chopped

  • 3 sage leaves

  • 2 cloves garlic -- finely chopped

  • 1/4 tsp ground black pepper

  • 50g unsalted almonds

  • 50g unsalted cashew nuts

  • 50g walnuts

  • 50g pine nuts

  • 30g cooking apple - chopped into a small bite-sized pieces

  • 1 tsp salt

  • 2 tsp balsamic vinegar

  • 250g winter chanterelles

  • 100g dried wild mushrooms -- soaked in hot water to soften

  • 1 ready rolled puff pastry (vegan)

  • 1 egg -- beaten


  1. Preheat the oven to 200c/180c fan/400f/gas mark 6. Remove the rolled puff pastry from the fridge and leave to warm to room temperature so it softens enough to prevent cracking during unrolling.

  2. In a large frying pan add 2 tbsp olive oil and then sauté the onion and garlic until they are soft; then add cooking apples and the mushrooms and cook them gently until they soften. Season with salt, pepper and balsamic vinegar then add thyme and sage; then turn off the heat. Leave it to cool down.

  3. In a food processor, whizz up the almonds, walnuts and cashew nuts, adzuki and butter beans until the texture is like pâté. Set aside in a mixing bowl.

  4. Combine the ingredients from step no. 2 and no. 3 -- mix well.

  5. Add the pine nuts and parsley and mix well.

  6. Carefully unroll the pastry and place it on a large baking tray -- there is no need to remove the baking parchment.

  7. Shape the filling into a log shape in the centre of the pastry.

  8. Brush a little water around the edges of the pastry. Pull the pastry over the filling and seal to make a log shape. Fold both ends of the pastry underneath. Brush the top of the pastry lightly with the egg wash. Gently use a knife to make crisscross shapes at the top.

  9. Bake for 40 minutes until golden and crisp.

  10. Serve sliced with roast potatoes, vegetables and bread sauce.

NOTE: I cut my crisscross too deep and ended up splitting the pastry, so make sure that you just lightly touch it with the knife!

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