• Our Mushroom Wellington is a very special vegetarian meal hand-prepared in our kitchens, and cooks in the oven from frozen.
• To make it look its best: once cooked, place on a chopping board, slice in half and then carefully cut off the pastry ends and serve with your chosen sides.
• Once you’ve tried those pastry ends (they belong to the chef after all!) you’ll see why our vegetarian Wellington is one of our most popular meals for two.

Try it with:

• We love our Portobello Mushroom Wellington served with a warm salad of buttery petit pois, grilled asparagus and baby spinach leaves.
• Alternatively, it’s a great vegetarian centrepiece for a Sunday roast.
• For something a bit different, try this vegetarian Wellington with a watercress and fennel salad garnished with sprigs of fresh dill, and Hasselback potatoes (take a look at our Easy recipe for Hasselback Potatoes).

Wine pairing:

A red Pinot Noir is the perfect match with our vegetarian wellington as its fruitiness and slight earthy flavours pair really well with mushrooms. A Chianti would be next on the list as it's not too heavy. Not all wines are strictly vegetarian, so be sure to check the label.

• We start our Mushroom Wellington by making a sauce with onion, garlic, chestnut mushrooms, white wine, crème fraiche and double cream, which is combined with pine nuts, speckled lentils, chestnuts, spinach and herbs.
• That goes onto a rectangle of all butter puff pastry, to which we then place a layer of our mushroom and lentil mix, and then some roasted celeriac and roasted slices of portobello mushrooms.
• Finally, it’s topped with another layer of pastry and finished with hand-cut pastry stars.