INGREDIENTS

• 500g Puff Pastry
• 60ml Mushroom & Sage Olive Oil or increase the earth mushroom-ness with one of our Truffle Oils and here.
• 675g Chopped Onions
• 4 Crushed Garlic Cloves
• 450g Whole Chestnut Mushrooms
• 2 tbsp Fresh Tarragon (or to taste)
• 4 tbsp Soy Sauce or Tamari Sauce
• 1 tbsp Marsala or Sherry
• Salt and Pepper to taste
• 320g Broken Cashews
• 175g Fine Breadcrumbs
• 320g Ground Almonds
• 1 Beaten Egg

DIRECTIONS

• Roll out pastry on a lightly floured surface into two rectangles 12”x9”.
• Cover and refrigerate.
• Heat oil in large non-stick pan (medium to medium-high)
• Fry onions and HALF the garlic for minimum 20 mins until dark browny-gold.
• Remove from pan and set aside.
• In the same pan, fry mushrooms with the rest of the garlic and HALF the Tarragon.
• When this looks halfway cooked, add Soy sauce and Marsala.
• Fry until there is no white centre in mushrooms when cut open.
• Add Salt and Pepper.
• Separate liquid and mushroom and set each aside.
• In food processor or blender, blend the cashews with the mushroom liquid until it becomes a fine, smooth puree. (Add water or Marsala until it’s a smooth paste.)
• Remove and set aside.
• Blend onions until a smooth paste. Remove and set aside.
• Blend mushrooms until a smooth paste. Remove and set aside.
• Mix cashews, onions and mushrooms in a large bowl with breadcrumbs, ground almonds and the rest of the tarragon.
• This mixture should gently hold its shape when formed with the hands.
• Preheat oven to 425 degrees.
• Remove pastry from the fridge and place each rectangle on lightly floured surface.
• Place shaped filling on each pastry in 11”x3”x2” thick pieces.
• Using a thin, sharp knife, make diagonal cuts at a 45 degree angle along both sides of the pastry to create ¾” wide strips.
• Alternately draw the strips over the top, crossing them over each other, to snugly wrap the filling in pastry.
• Repeat for second Wellington.
• Glaze pastry with beaten egg.
• Place on floured tray and bake for 35 - 45 mins until puffed and golden.
• Let cool before moving them to a serving dish. Run a thin blade under each to ensure they don’t stick to the tray.
• Cut in 1 – 2” slices and serve with your favourite roasted vegetables.

Serves 12 – 16

*Photo: courtesy of our client Bente Fleurie