{"id":14435,"date":"2022-11-01T08:29:39","date_gmt":"2022-11-01T08:29:39","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=14435"},"modified":"2023-08-30T16:44:06","modified_gmt":"2023-08-30T15:44:06","slug":"portobello-wellington","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/portobello-wellington\/","title":{"rendered":"Portobello Wellington"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 rolls of all butter Puff pastry<\/li>\n\n\n\n<li>50g Portobello mushrooms, peeled and cut into 1 cm pieces<\/li>\n\n\n\n<li>50g Butternut squash, diced into 1cm cubes<\/li>\n\n\n\n<li>25g Cooked chestnuts, roughly chopped<\/li>\n\n\n\n<li>20g Butter<\/li>\n\n\n\n<li>500mlTomato passata<\/li>\n\n\n\n<li>1 Veg stock cube<\/li>\n\n\n\n<li>50g Sun dried tomatoes<\/li>\n\n\n\n<li>1 teaspoon dried or fresh Oregano<\/li>\n\n\n\n<li>Parsley for garnish<\/li>\n\n\n\n<li>Chives for garnish<\/li>\n\n\n\n<li>Eggs for glazing the pastry<\/li>\n<\/ul>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Make a tomato sauce with passata, sun-dried tomatoes, stock cube and stems from the oregano.<\/li>\n\n\n\n<li>Saute the portobello, squash and chestnuts in a little butter and water until softened but not overcooked, allow to cool completely in the fridge overnight.<\/li>\n\n\n\n<li>Mix the squash mix with a few of the herbs and then place in the centre of the roll of pastry, then cover with the other roll of pastry.<\/li>\n\n\n\n<li>You can either make the classic Wellington shape or make a dome \u201cPithivier\u201d, whichever one you decide, make sure you remove the air and try not to pierce the pastry.<\/li>\n\n\n\n<li>Tidy up the pastry by trimming and crimping, brush with egg wash and place back in the fridge until needed.<\/li>\n\n\n\n<li>Preheat the 0ven to 225\u00ba and place your baking sheet in the oven. Once hot, remove from the fridge, brush with egg glaze again and bake for 18-20 mins or until your pastry is evenly golden brown.<\/li>\n\n\n\n<li>Remove from the oven and place on top of a pool of the sauce and garnish with the remaining chopped herbs.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Roasted Portobello, Butternut squash and chestnuts wrapped in all butter puff pastry with an  oregano, sun dried tomato and herb ragu.<\/p>\n","protected":false},"author":571,"featured_media":14438,"template":"","meta":[],"categories":[483,381,377,375,380],"tags":[535,555,567],"keydate":[],"supplier_sponsor":[],"class_list":["post-14435","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-approved","category-recipes-seasonal-christmas","category-recipes-mains","category-recipes","category-recipes-seasonal","tag-british","tag-meat","tag-menu-planning"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Portobello Wellington - The Wholesale Group - Chefs&#039; 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