Festive Mushroom Wellington & Cranberry Sauce Header

Image: South African Mushroom Farmer’s Association

Festive Mushroom Wellington & Cranberry Sauce

Bring on the hungry group of friends and family, the Festive Mushroom Wellington & Cranberry Sauce is here for the most delicious holiday treat.

Festive Mushroom Wellington & Cranberry Sauce Header

Image: South African Mushroom Farmer’s Association

The festive season is just around the corner and we have lots of recipes for you to try out. In South Africa, we love food and we love celebrating but most of all, we love celebrating with food. Food becomes the central theme of our celebrations and we love the vast variety of cuisines we can choose from. The Wellington is an English favourite and we have a new twist on it for you to try. The Festive Mushroom Wellington & Cranberry Sauce combines a well-known pastry with some sweet cranberries to go along with the richness.

This Wellington isn’t the one you know from the TV, but still includes most of the same ingredients. The fine mushroom pate is still there and the fillet is replaced with big mushrooms to still enjoy the meatiness. Store-bought puff pastry is just as good as homemade and you need not feel guilty about not making it from scratch. When this beautiful Festive Mushroom Wellington & Cranberry Sauce is done, it will be golden brown and a perfect centre-piece for the holiday table. The sweet and tangy cranberry sauce goes very well with the richness and overall becomes perfectly balanced.

Bring on the hungry group of friends and family, the Festive Mushroom Wellington & Cranberry Sauce is here for the most delicious holiday treat.

Festive Mushroom Wellington & Cranberry Sauce Recipe

0 from 0 votes
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

25

minutes
Cooking time

25

minutes
Baking Time

62

minutes
Total time

1

hour 

50

minutes

Ingredients

  • Mushroom filling:
  • 2 large brown onions, finely diced

  • 4 cloves garlic, minced

  • 750 g mixed cultivated mushrooms

  • 4 sprigs rosemary, leaves finely diced

  • 1 cup pecan nuts or walnuts, lightly toasted & roughly chopped

  • ½ cup breadcrumbs

  • 8 large portobello mushrooms

  • 2 x 250 g all butter flat puff pastry sheets

  • Flour, for dusting

  • 1 large egg, whisked with a splash of water

  • Olive oil

  • Salt and pepper, to taste

  • Cranberry sauce:
  • 360 g frozen cranberries

  • 150 g sugar

  • 125 ml water

  • 30 ml orange juice

  • 1 cinnamon stick

  • 1 pinch salt

Method

  • For the cranberry sauce:
  • Combine all the ingredients in a small saucepan.
  • Bring to a boil and then reduce to a simmer.
  • Cook, stirring occasionally, until the berries are broken down and a jam-like consistency.
  • Switch off the heat until serving.
  • For the wellington:
  • Preheat oven to 220˚C.
  • Heat a drizzle of olive oil in a large frying pan and fry the onions until tender and lightly golden. Just before the onions are done add the garlic and cook until fragrant.
  • Transfer into a bowl to cool.
  • Place the mushrooms in a food processor and blitz into small chunky pieces.
  • You want a little texture to the filling.
  • Working in batches, sauté the mushrooms, adding olive oil when necessary.
  • Cook until they have released all their moisture and are “dry.”
  • Add to the bowl with the onions. Allow to cool.
  • Fold in the rosemary, pecan nuts and breadcrumbs. Season and mix well.
  • Place the large portabello mushrooms on a wire rack on top of a baking tray.
  • Bake for 7 minutes until tender.
  • Allow the mushrooms to cool completely and keep them on the rack until cool as they will continue to release moisture.
  • Roll out the puff pastry sheets on a lightly floured surface. (You can also join the two sheets to make one large wellington but the smaller wellingtons are easier to move around as the mushroom filling is more fragile than a normal wellington)
  • Scoop a quarter of the filling onto each sheet of pastry.
  • Top with 4 whole portabellos per sheet. Keep them neatly and closely packed together.
  • Divide the remaining filling over the mushrooms to enclose the portabellos.
  • Working quickly, fold up the pastry sheets around the mushrooms into logs, stretching and tucking as you go. Brush the seams with egg wash to seal. Trim off any excess pastry.
  • Place the wellingtons onto a baking tray lined with baking paper, seam side down.
  • Rest in the fridge for 30 minutes until the pastry is firm and cool.
  • Preheat oven to 200˚C.
  • Remove the wellingtons from the fridge and score the pastry with a sharp paring knife.
  • Create a pretty pattern by gently scoring the puff pastry but not going all the way through.
  • Brush all over with the egg wash.
  • Bake in the oven for 45-55 minutes until deeply golden brown and the pastry is cooked through.
  • Remove and allow to rest for 10 minutes.
  • Reheat the cranberry sauce.
  • Slice the wellingtons and serve with a generous dollop of cranberry sauce on the side.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.