Mushroom Wellingtons

These petite, individual serving-sized mushroom Wellingtons make an elegant vegetarian canapé  or side dish for a special dinner. As with beef Wellington, a bit of effort is required to make these oozy mushroom, kale and cheese pastries, but they’re well worth it. For easier entertaining, make the mushroom Wellingtons a few days in advance- they go from freezer to oven beautifully, and can be kept frozen for up to a month if stored properly (see directions for freezing and preparing from frozen at the end of the recipe).


  • 1 oz. (25 g) dried wild mushrooms
  • 6 small Portobello mushrooms
  • 1 tablespoon olive oil
  • a few sprigs of thyme, leaves picked
  • 4 oz. (125 g) kale, tough stalks removed
  • 1 oz. (25 g) butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 2 oz. (50 g) walnuts, chopped
  • flour, to dust
  • 2 sheets ready-rolled puff pastry
  • 7 oz. (200 g) Cambozola cheese (blue brie)
  • 1 egg, beaten

Preparation:Preheat oven to 200°C (about 390° F;  drop temperature to 180° C/355° F if your oven has a fan). Put wild mushrooms in a bowl and cover with boiling water. Soak for 20 minutes, then drain.

  1. Meanwhile, remove stalks from Portobello mushrooms. Arrange caps on a baking tray (domed side up) and brush each one with oil. Scatter over thyme and season. Roast for 15-20 minutes until tender when tested with a knife. Drain on kitchen paper and let cool.
  2. In a large pan of boiling water, cook kale for 5 minutes. Drain well and return empty pan to low heat. Add butter and fry shallots for 5 minutes. Add garlic and cook for 1 minute, then stir in drained kale and cook for 2-3 minutes to remove excess moisture. Roughly chop rehydrated mushrooms and stir into kale mixture with walnuts. Check seasoning; set aside to cool.
  3. Line two large baking trays with baking parchment. On a lightly floured surface, roll one sheet of pastry thinner to a rectangle 25.5 x 35.5 cm (10 x 14 inch) for the bases, then roll the other sheet thinner to 28 x 38 cm (11 x 15 inch) for the lids. Cut both sheets of pastry into 6 equal squares. Cut cheese into 6 equal pieces, slicing in half if some are very thick.
  4. Divide kale mixture between the smaller squares of pastry, leaving a 2 cm (¾ inch) border, then top with cheese. Add a Portobello mushroom (domed side up) and press down. Brush pastry borders with beaten egg and put lids on, carefully pushing down around the sides. Press edges to seal, then crimp with a fork. Trim edges to neaten, and brush all over with egg. Cut a hole in top of each. Transfer to baking trays and chill for 20 minutes.
  5. Turn up oven to 220°C (about 425° F); drop temperature to 200° C /390° F ( 180° C/355° if your oven has a fan). Cook for 25 minutes until golden.
  6. To freeze:Make to end of step 5 (no need to chill) and freeze uncooked Wellingtons on trays until solid. Transfer to a freezer bag or airtight container and freeze for up to 1 month. To serve, cook Wellingtons from frozen on a baking tray lined with baking parchment in an oven preheated to for 25-30 minutes until golden and piping hot.