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Mushroom, Chestnut and Goats Cheese Wellington

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A crispy pastry parcel filled with wild mushrooms, roasted chestnuts and creamy goats cheese. 

You will need...

Code Product Pack Size For 8 Portions
17910 Mixed Wild Mushrooms 1kg 800g
12315 Cooked Chestnuts 500g 300g
8057 Goat Cheese 1kg 200g
5352 Puff Pastry 1.5kg 500g approx.
6218 Spinach 1kg 2 portions (pucks) 
63278 Onions, diced 1kg 100g
66238 Garlic puree 1kg 1tbsp
3320 Italian seasoning  400g 1tbsp
9771 Butter 250g 25g
80834 Free range medium eggs 15 Dozen 1 egg
Plus.....      
          Salt and pepper    To taste
          Milk from your fridge   1 tbsp

 

To make...

  1. Blanch the spinach until cooked, approx 2 mins. Then drain and squeeze out as much of the water as possible, roughly chop and place into a large bowl. 
  2. Heat a pan on low heat, add the butter, once melted add the diced onion and sautee on a low heat until translucent, approx. 5 minutes. Add the mushrooms, and sautee for 8 minutes. Add more butter if needed. 
  3. Once they have softened, turn up to high heat and add the garlic puree and italian herbs to the mushrooms. Look until fragrant, approx. 2 minutes. 
  4. Set aside and chill. If you want a smoother texture blend half of the mixture. 
  5. Crumble the chestnuts into the spinach, add the goats cheese and mushroom mixture to combine. Season to taste.
  6. Once happy with the seasoning, turn out the mixture onto clingfilm and roll into a log. Place this in the fridge for a minimum of 4 hours but ideally overnight. 
  7. Once the mixture has chilled, it is time to create the wellington. Pre-heat the oven to 200oC.
  8. Roll out your pastry with enough space to envelop the mushroom mixture. Roll around the chilled mushroom mixture and crimp the edges together to enclose the contents. 
  9. Brush with an egg wash made of the one egg and a splash of milk whisked together. Sprinkle with flakey salt. 
  10. Bake for 30 minutes until dark golden brown. Rest for at least 5 minutes before serving. 

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