Mushroom Wellington (Vegan Showpiece)

Ingredients

• 300g cremini mushrooms, finely chopped
• 200g shiitake mushrooms, finely chopped
• 150g French lentils, cooked until tender
• 80g walnuts, toasted and finely chopped
• 60g plant-based butter
• 80g shallots, minced
• 4 cloves garlic, minced
• 30ml vegetable stock
• 30g panko breadcrumbs
• 15g fresh thyme, chopped
• 15g fresh tarragon, chopped
• 10g soy sauce
• 5g balsamic vinegar
• Zest of 1 lemon
• 400g vegan puff pastry, thawed
• 100ml vegetable stock (for braising)
• 40g plant-based butter, melted (for pastry)

Method

1. 1
   Heat 60g plant-based butter in large sauté pan; sauté shallots until translucent, 3 minutes; add garlic and bloom 1 minute.
2. 2
   Add cremini and shiitake mushrooms; cook over medium-high heat, stirring frequently, for 12 minutes until moisture evaporates and mushrooms deepen in colour.
3. 3
   Fold in cooked lentils, toasted walnuts, panko, thyme, tarragon, soy sauce, balsamic vinegar, and lemon zest; season with sea salt and white pepper.
4. 4
   Spread mixture on parchment; cool completely, then divide into 4 equal portions and shape each into 150g cylinder (7cm long).
5. 5
   Roll out puff pastry on parchment to 3mm thickness; cut 4 rectangles (12cm × 18cm); place one mushroom cylinder on each, wrap pastry around tightly, and seal seams with water.
6. 6
   Arrange seam-side down on buttered sheet tray; brush generously with melted plant-based butter; score top decoratively with knife.
7. 7
   Bake at 200°C for 25–30 minutes until deep golden brown and puffed.
8. 8
   Rest 5 minutes before serving; accompany with red wine reduction or mushroom gravy.