Mushroom and squash wellington

Name: How to cook Mushroom and squash wellington - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 people
Cuisine: Us

Introduce

Chef :

Sam Meadley

Mushroom and squash wellington

Late posting one of the plates from Christmas Day 2023. Happy with how this worked out. Will definitely make it again but with a little less stock 🍄

Ingredient

Food ration :

4-6 people

red onions, chopped

4 cloves

garlic, chopped

380 g

squash, cubed

15 g

dried porcini

150 ml

boiling water

1 sprig

rosemary

250 g

chestnut mushrooms, sliced

100-200 ml

vegetable stock (start with less and add more if needed)

1 box

puff pastry

egg

Cooking instructions

* Step 1

Pour boiling water over the porcini and leave 20m to rehydrate

* Step 2

Finely chop the red onions and garlic and add to a pan of hot oil until they begin to caramelise, stirring fairly regularly.

* Step 3

Peel and cut the squash into cubes. I used crown prince here as they’re my all time favourite, but you could use butternut squash or even pumpkin here.

* Step 4

Pour the rehydrated mushroom mixture into the pan along with the stock and the rosemary.

* Step 5

Slice the chestnut mushrooms and sauté over medium-high heat in a separate pan until sealed. Don’t over pack the pan, cook in batches if required and add to a plate to rest.

* Step 6

Once the squash is soft mix in the mushroom and stir to combine. Cook for a few more minutes to incorporate the mushrooms then turn off the heat. Season to taste with salt and pepper.