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4 portobello mushrooms

4 cloves Garlic (minced)

1 tbsp Fresh Thyme (leaves)

1 tbsp Fresh Rosemary (finely chopped)

Splash Olive oil

Sprinkle Salt

Sprinkle Pepper

Splash olive oil

1 large red onion (finely chopped)

1 tbsp fresh rosemary (finely chopped)

Sprinkle Salt

Sprinkle Pepper

1 cup white wine

½ tbsp brown sugar

2 cups chestnuts

2 cups pecans

2 slices seeded bread

½ cup vegetable stock

2 blocks short crust pastry (you will have some left over)

½ cup soy milk (for brushing and sticking)

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1. Mushrooms: Combine portobello mushrooms, garlic, thyme, rosemary, olive oil, salt, and pepper.

1 Put the portobello mushrooms in a baking tray & cover in a splash of olive oil

2 Sprinkle the rosemary, thyme, salt, pepper & garlic over the top of the mushrooms

3 Bake at 200℃ (392℉) for 15 minutes & once they’re ready, set to one side to cool (this gives you the time you need to prepare the next stage of the dish)

4 Put the red onion in a pan with olive oil & fry until it’s translucent

5 Add the rosemary, thyme, salt, pepper & cook them together until they start sticking

6 Add a cup of white wine & cook the alcohol off

7 Add some brown sugar & mix it round so it caramelises, pour the mixture in a glass mixing bowl

8 Put the chestnuts, pecans & bread in a food processor & whiz them all up into crumbs

9 Add the crumbly mixture into the glass bowl with the onions & pour in the vegetable stock (gradually!)

10 Stir the mixture round with a wooden spoon so it clumps up (it needs to feel like plasticine)

11 Push 1 cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray)

12 Mould the mixture with your hands into a large, thin, wide sausage shape

13 Put the pre cooked portobello mushrooms on top of the “sausage”

14 Encase the mushrooms in the rest of the nutty mixture & smooth it out with your hands

15 Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound

16 Push the pastry down with your fingers

17 Cut off the edges of the pastry with a pizza cutter (or a very sharp knife) & remove the excess (use this to cut of shapes to decorate your wellington)

18 Seal the edges with a fork - take care here, make it look good!

19 Decorate your wellington with shapes you cut out of the spare pastry & fork in air holes

20 Bake at 200℃ (392℉) for 40 minutes (be sure to CHECK after 30 minutes, if it looks ready, take it out of the oven!)

21 Use a bread knife to carve the Wellington into slices

22 Serve with all the trimmings

Notes

Replaced chestnuts with panko

used some rehydrated dried mushrooms

didn't use vegetable stock

used water from rehydrating mushrooms to bind filling - not much

pulsed portobello and rehydrated mushrooms together

formed filling in a meatloaf shape on top of dough and wrapped it in the pastry