Ramsay Inspired Wellington
This Christmas, if you’re searching for a show-stopping centrepiece that everyone—plant-based or not—will love, look no further than this Ramsay-inspired Wellington and make sure to follow us for more Christmas dinner inspo. Whether you’re cutting down on meat or just craving something special, this festive dish has all the flavour and flair you need.
Serves
Ingredients
For the Centre
<item-todo-done>12 portobello mushrooms<item-todo-done><item-todo-done>1 plant-based beef stock cube<item-todo-done><item-todo-done>1 tbsp Marmite<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>8 sprigs of thyme<item-todo-done><item-todo-done>4 sprigs of rosemary<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>50ml water<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Duxelle
<item-todo-done>600g mushrooms<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>3 sprigs fresh thyme<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Crepes
<item-todo-done>50g spinach<item-todo-done><item-todo-done>100g flour<item-todo-done><item-todo-done>250ml plant-based milk<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>
For the Pastry
<item-todo-done>500g ready-rolled plant-based puff pastry<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>1 tbsp plant-based milk<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done>
Before you start
Spice grinder / pestle and mortar | Small saucepan | Large frying pan | Preheat the oven to 200ºC | Metal skewer | Cling film | Baking tray lined with parchment paper
Make mushroom rub and prepare the portobello mushrooms
- Strip the thyme and rosemary leaves
- Blend, grind or very finely chop the the stock cube, thyme sprigs and rosemary leaves together - you can also use a pestle and mortar
- In a small saucepan, add in the stock, thyme and rosemary mixture, the marmite, maple syrup, olive oil and boiling water to a small saucepan and bring to a simmer briefly until the mixture totally combined and thickened slightly and remove from the heat
- Remove the stalks from the portobello mushrooms (reserve for later) and place the mushroom caps on a wire rack on a tin foil lined baking sheet (the tinfoil will just help with cleaning up!)
- Brush the mushrooms evenly with the mixture, ensuring you use the entire mixture and roast in the oven for 30-40 mins, keeping an eye at the 30 minute mark incase they begin to burn a little
- Allow the mushrooms to cool a little then thread them onto a skewer, stacking them very tightly and ensuring they face the same way
Prepare the duxelle
- Pulse the chestnut mushrooms along with the portobello stalks in a food processor into fine chunks
- Pick the thyme leaves
- Peel and finely dice the shallots
- Peel and finely grate the garlic
- Warm the butter over medium heat in a frying pan
- Add the shallots and garlic and saute for 2 minutes
- Add the mushrooms and thyme leaves to the pan and cook over medium heat, stirring frequently, until the mushrooms release all of their their moisture (this should take about 8–10 minutes)
- Season the mixture with salt and pepper to taste
- Leave to cool completely
Make crepes and prepare the filling
- Blend the crepe ingredients together until very smooth
- Heat a small nonstick frying pan over a medium high heat until hot add a little oil and wipe with a paper towel so there is only a small overing of oil
- Add roughly 3 tbsp of the pancake mixture and immediately swirl the pan to coat the base, after around 30-60 seconds flip the crepe and cook on the other side for another 30 seconds
- Repeat this process and set the crepes aside in a stack (Any additional crepe batter will keep in the fridge for up for 3 days and is great for savoury crepes!)
- Unroll the clingfilm, ensuring it’s large enough height and lengthways
- Spread 4-6 crepes (depending on their size), slightly overlapping on the cling film
- Add on the duxelle over the crepes (the duxelle should be approx 0.5-1cm thick, 20cm wide and 30cm long but this will vary depending on the mushrooms)
- Take the portobello mushroom stack, place it at the bottom of the duxelle sheet and use the cling film to wrap it up very tightly
- Tighten the mushroom filling by twisting the ends to make it really tight
- Place the parcel in the freezer and leave it to chill for an hour or two
Prepare the pastry
- Roll out the pastry on a floured surface, into a rectangle large enough to enclose the mushroom filling
- Remove the cling film from the crepes and place the wellington on the pastry
- Brush the edges of the pastry with plant based milk
- Wrap the pastry around the mushroom filling, sealing the edges tightly
- Trim off any excess pastry (saving any for design)
- Place the wellington in the freezer again and leave to chill for 30 minutes to two hours
Bake the wellington
- Preheat oven to 200ºC with either a lined cast iron pan, lined stainless steel pan, or a lined wire rack set above a baking tray in it
- Mix the plant based milk, olive oil and maple syrup in a small bowl
- Brush the wellington with the glaze
- Place the wellington in the oven and roast for 35 minutes until golden and puffy
- Take the wellington out of the oven and let it rest for 5 minutes before slicing