Nut Roast & Mushroom Wellington

Elevate the classic nut roast by wrapping it in golden puff pastry with large field mushrooms at the centre. The mushrooms add a hearty, juicy layer that complements the nutty filling, while optional cranberry sauce or mushroom duxelles inside the pastry adds an extra burst of flavour.

Ingredients (Serves 6):

• 1 ready-made nut roast (or homemade, about 500g)
• 1 sheet of ready-rolled puff pastry
• 4 large field mushrooms, stems removed
• 1 small onion or shallot, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons cranberry sauce (optional, for a sweeter flavour)
• 1 teaspoon fresh thyme leaves or sage, finely chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon plain flour (for dusting)
• 1 egg, beaten (or plant-based milk for vegan glazing)

Instructions:

1. Prepare the field mushrooms:

   • Heat 1 tablespoon of olive oil in a large pan over medium heat.
   • Add the field mushrooms, cap side down, and cook for 2-3 minutes per side until slightly softened. Season with salt and pepper, then set aside to cool.

2. Prepare the pastry:

   • Preheat the oven to 200°C (180°C fan/gas mark 6).
   • Lightly dust a work surface with flour and lay out the puff pastry sheet.

3. Assemble the Wellington:

   • Spread the cranberry sauce (if using) or a thin layer of mushroom duxelles in the centre of the pastry, leaving a border around the edges. 
   • Place two field mushrooms in the centre, cap side down.
   • Place the nut roast on top of the mushrooms, then layer the remaining two field mushrooms on top of the nut roast, cap side up.

4. Wrap the pastry:

   • Fold the pastry over the layered filling, sealing the edges by pressing them together. Trim any excess pastry and tuck the seams underneath to form a neat parcel.

5. Glaze and bake:

   • Place the wrapped wellington seam-side down on a lined baking tray.
   • Brush with the beaten egg or plant-based milk for a golden finish.
   • Bake for 25-30 minutes, or until the pastry is puffed and golden.

6. Serve:

   • Allow the wellington to rest for 5 minutes before slicing. Pair with a rich mushroom or red wine gravy to enhance the earthy flavours.

This nut roast wellington with field mushrooms adds a new dimension to a traditional favourite, making it a standout dish for any festive or special occasion.