Mushroom Wellington with Parsnip Purée

Ingredients by component

Mushroom Wellington

• 400 g button mushrooms
• 250 g cooked brown lentils
• 120 g onion
• 50 g walnuts
• 25 ml olive oil
• 20 g breadcrumbs
• 275 g vegan puff pastry
• 20 ml unsweetened soy milk
• 3 g salt

Parsnip purée

• 400 g parsnips
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Mushroom Wellington: Sauté chopped onion in 15 ml oil for 6 minutes. Add finely chopped mushrooms and salt; cook for 12–15 minutes until the pan is almost dry.
3. Mushroom Wellington: Drain lentils well. Mash half roughly, then mix with mushrooms, chopped walnuts and breadcrumbs. Cool the filling completely so it does not soften the pastry.
4. Mushroom Wellington: Unroll pastry on baking paper. Shape filling into a log, wrap, place seam-side down and cut three steam vents. Brush with soy milk and remaining oil.
5. Mushroom Wellington: Bake at 200°C for 35–40 minutes until deep golden. Rest for 10 minutes and slice with a serrated knife.
6. Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.
7. Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
8. Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
9. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
10. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.