• For the Wellington:
  • 50g unsalted butter
  • 4 shallots
  • 2 cloves of garlic, peeled and finely chopped
  • 6 sprigs of Thyme, leaves removed from stalks
  • 500g spinach
  • 600g mix of British Chestnut mushrooms and British Closed Cup
  • Fresh tarragon leaves, removed from stalks and finely chopped
  • 1 egg
  • Pre bought puff pastry sheet, 500g
  • Plain Flour, for dusting
  • For the Gravy:
  • Knob of Butter
  • 2 Shallots
  • 1 Garlic clove
  • 350g British Closed cup Mushrooms
  • 2 tbsp Flour
  • 500ml Beef or Mushroom stock
  • Salt and pepper


1 For the wellington filling:

2 Melt the butter in a large pan over a moderate heat

3 Add shallots and garlic and cook gently until softened

4 Add the thyme and stir

5 Add the chopped Mushrooms, cook until there is little moisture remaining and they are golden

6 Add tarragon leaves and stir

7 Season with salt and freshly ground pepper

8 Leave mixture to cool

9 Heat a little oil in a pan and cook the spinach until wilted. Squeeze out as much liquid as possible. Set aside.

10 When the mushroom mixture is cool, add the spinach and generously season

11 To make the wellington:

12 Roll the sheet of puff pastry out onto a sheet of baking paper, measuring 25cm x 30cm, lighted dusted with a little flour

13 Fill the mushroom mixture in a log shape at the bottom of your sheet, leaving 2cm at each side

14 Roll the Pastry around the mushroom mixture

15 Pinch the wellington closed to seal and trim any excess pastry

16 Use a fork to gently score the pastry and brush all sides with the whisked egg

17 Place in the fridge for 1 hour

18 Preheat the oven to 200C

19 For the mushroom gravy:

20 Melt butter in a pan over a medium heat

21 Fry the onions until they are softened

22 Add the garlic and cook for another minute

23 Add the mushrooms and cook for 8 minutes until golden and liquid has evaporated, remove and set aside

24 In the same pan, melt the butter, then add the flour

25 Stir to combine and cook for about 2 minutes, stirring continuously

26 Add broth and salt and pepper and simmer on low until gravy has thickened

27 Add the closed cup mushrooms

28 To cook the wellington:

29 Place the Wellington, along with the baking paper underneath, onto a large baking tray

30 Bake for 25 minutes before leaving to rest for 10 minutes

31 Serve with mushroom gravy