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Portobello Mushroom WellingtonPortobello Mushroom Wellington
Portobello Mushroom WellingtonPortobello Mushroom Wellington

"We did enjoy this and think it is well made and worthy of a star."

Great Taste Award Judge

Portobello Mushroom Wellington Suitable

Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

£14.00 Serves 2 (360g)

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Tell Me More

  • 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.

How We Make It At Our Kitchen

  • 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.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,075 1,935
Energy (cal)258 464
Protein (g)4.6 8.3
Carbohydrate (g)18.2 32.8
of which: sugars (g)1.3 2.3
Fat (g)18 32.4
of which are saturates (g)10.2 18.4
Fibre (g)1.8 3.2
Sodium (g)0.13 0.24
Salt (g)0.325 0.6

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).

Puff Pastry (39%) (Wheat Flour, Butter [Milk], Water, Salt), Portobello Mushrooms (14%), Celeriac (12%), Onions, Chestnut Mushrooms (4%), Double Cream (3%) [Milk], Crème Fraîche [Milk] (Preservative: Potassium Sorbate), Dark Speckled Lentils, Chestnuts, Free Range Pasturised Egg Yolk, Rapeseed Oil, Garlic (2%), White Wine (2%) (Preservative: Sulphites), Pine Nuts, Parsley, Spinach, Butter [Milk], Water, Salt, Cornflour, Tarragon, Black Pepper.

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove wellington from all packaging and place on a baking tray with the silicone paper provided. Cook in the top of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
50-55 mins
Allow to rest for 2 mins before serving. Please ensure this product is piping hot. To make it look its best, cut in half so you have two portions – careful, it will be hot – then chop off the two thin pastry ends (which you can now surreptitiously eat in the kitchen). If cooking as part of a COOK stress-free Christmas lunch see the timings at www.cookfood.net/timings

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 35 mins.

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Eggs, Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 28 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"We did enjoy this and think it is well made and worthy of a star."

Great Taste Award Judge

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