With the kids back to school, it’s a time when seasonal produce turns from the bold hues and greens of summer to the burnt earthy tones of autumn. A perfect time for enjoying something like this Wild Mushroom Wellington. 
We used a big flat meaty Portobello, which isn’t difficult to get, Chestnut mushrooms, too, can be found in the supermarket.
Chanterelles, those gloriously scented golden lobes, are more difficult to find.
The tiny enoki mushrooms are also a little more elusive. You could also use rehydrated dried wild mushrooms if need be.
This Mushroom Wellington is ridiculously easy. The mushrooms are cooked first and when cool, piled into the pastry. Good butter and simple seasonings make mushrooms shine.
Baked for 30 minutes, the crisp and delicate exterior perfectly complements the meaty strength of the mushrooms within.
Click here to see the how-to video on making Mushroom Wellington!
This recipe is courtesy of the Chefs at Rattan Direct.
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