Follow this topicThe Portobello mushroom, port and stilton wellington
Check out this frugal recipe for Portobello mushroom, port and stilton wellington for just £1.99 per person - a fantastic alternative Christmas dinner for vegetarians!
If you've got any vegetarians coming for Christmas this year - or if you want to cook a vegetarian meal yourself - this recipe for Portobello mushroom, port and stilton wellington is a fantastic meal to serve them.
It's absolutely delicious and it costs just £1.99 per person!
If you like this recipe, don't forget to check out my other frugal Xmas recipes for a very frugal starter and dessert, plus what to do with those Boxing Day leftovers.
Ingredients
- 500g of Jus Rol puff pastry (95p)
- 750g of Portobello mushrooms (£3.75)
- 2 large red onions (32p)
- 25g of fresh thyme (68p)
- 100g Tesco pine nuts (£2.49)
- 215g of Tesco finest mature blue stilton (£1.80)
The cupboard staples...
Salt, black pepper, olive oil, 2 cloves of garlic, 1 egg and a splash of port.
Total cost
This recipe serves five people and, if you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco, where it came to £9.99 - that's £1.99 per head!
Instructions
- Let’s make the filling first as we need to cool it right down before we place in the pastry - otherwise the puff pastry will meltdown and it will be too hard to handle.
- Roughly chop the red onions, mushrooms, thyme and garlic cloves.
- Now get a large pan on the heat and add a really good glug of olive oil. Fry off the onions first until soft, then add the mushrooms, pine nuts and garlic and fry until they have a nice colour on them. Now turn the heat right up on the pan and add a good splash of port and reduce down until the alcohol has burnt off (you don’t want the mixture to have too much excess liquid so make sure you reduce sufficiently). Add the fresh thyme and salt and pepper. Let the mixture cool right down in the fridge.
- Now preheat the oven to 220C before you rollout the pastry.
- Take the pastry out of the fridge and roll out into two even rectangles on a floured surface. I would make the pastry between ½ a cm and ¾ of a cm in thickness.
- Remove the cooled filling from the fridge and place it in the middle of one of the pastry rectangles along with a few slices of stilton on top of the mixture (use all the 215grams – it’s Christmas!). Then brush the edges with a little beaten egg and place the other rectangle on top. Bring the sides in a little using your hands so you get a nice tight wellington. Cut off any excess pastry using a knife so it seals the wellington tightly.
- Place the wellington in the fridge to cool for 15 minutes before cooking. After 15 minutes take the wellington from the fridge, place on a baking tray (lined with greased baking paper) and egg wash. Cook for 30 minutes until the pastry is golden.
- Happy Christmas eating!
Take a look at my other Christmas recipes
You can find the rest of the Christmas recipes here on my blog. There's a smoked mackerel starter, a lemon tart dessert, roasted pheasant with potatoes and stuffing (meat dinner alternative), and of course a fantastically frugal recipe on what to do with all your leftovers. Mmmm delicious!
A bit about our Chef, Paul Warburton
Paul Warburton, a lovemoney.com staff member, had a hectic career in the world of hot kitchens and screaming chefs before joining the lovemoney.com products development team.
During these years, under the tutorage of some great chefs, he honed his skills in cooking for numbers within a tight cost and portion-controlled environment.
Now he's planning to regularly offer his help to all budding chefs in the lovemoney.com community, so you can enjoy his original, low-cost recipes with your family and friends every Friday for free!
What lovemoney.com readers have said about Paul's other recipes
"We enjoyed this recipe very much: easy to make and even easier to eat!" varneyrob
"I made this recipe and it was absolutely delicious! Seriously good! Five of us feasted on it, and feasted well..." Ibeshy
"I made this recipe on Saturday night, and my 13 year-old son promptly requested it again for the following night!" Malcolm Wheatley
"This is a cracking risotto recipe. Just had it for lunch & it's a winner. More recipes please. Thanks." SavvyLass
"Another delicious offering from Paul. Thank you - keep 'em coming!" Palefire
Please add your own comments using the comments box below!
If you like this recipe, why not also try Paul's other Frugal Recipes:
Turkey with bacon, cream, parsley and peas | Beef koftas, roast pepper couscous and a red cabbage and carrot salad | Sticky toffee pudding with toffee sauce | Roast pumpkin, sausages, potatoes and sage with kale | Tandoori grilled pork chops, pilaf rice and coriander yoghurt |Whole baked mackerel with tarragon, tomatoes and potatoes | Hungarian pork goulash |Butternut squash stuffed with mushrooms, stilton and thyme | Fusilli with a rich beef ragu sauce |Toad in the hole with mustard crème fraiche sauce & pickled red cabbage | Pot roasted chicken with paprika, shallots and potatoes | Smoked haddock and leek risotto | Prawn and chilli linguine| Homemade Cornish pasties | Teriyaki chicken legs with coriander and lime noodles | Turkey, mozzarella and sage meatballs with fettuccine and tomato sauce | Lemon and garlic roasted lamb breast, boulangere potatoes and minted peas | Posh macaroni cheese with crispy bacon and oven dried tomatoes | Falafel, roast pepper and feta salad with chilli tomato salsa | Chicken ‘oven baked’ with cream, mushrooms and thyme | Slow roasted pork shoulder ‘Chinese style’ with pak choi | Chilli steak burgers, paprika wedges and homemade coleslaw |Broad bean, halloumi and mint farfalle | My chicken curry, basmati rice and coriander yoghurt | Barbecued whole mackerel and a spicy lime salsa | Moussaka | Pan fried trout fillets with a dill potato salad |Chicken braised with cider and red cabbage (and proper baked potatoes) | Lincolnshire sausages with red onion gravy and thyme and Gouda polenta | Beef enchiladas with a lime sour cream | Slow roasted duck legs and charlotte potatoes with a carrot and cumin salad | Paella |Asparagus and gruyere tart with new potatoes | Haddock fishcakes with radish and watercress salad and lemon crème fraiche dressing | Prawn and pea risotto | Honey roasted gammon and apples with champ | Hot chocolate fondants with crème Chantilly | Shin of beef, kidney and ale pie Tandoori chicken with coconut rice & mint raita | Homemade gnocchi with a tomato & thyme sauce, spinach and ricotta | Frugal Pancakes | Griddled black pudding, chimichurri mash and caramelised apples | Mixed bean and coriander green curry with fragrant rice | Lamb koftas with a feta, mint and chickpea salad & chilli grilled pittas | Pork, rosemary and white bean ravioli with a chilli tomato sauce | Sausage & leek casserole with parsley dumpings | Pork, chorizo & cannellini bean stew | Rabbit, bacon & thyme pie | Potato rosti with creamed spinach and poached egg | Pumpkin and sage risotto | Slow braised oxtail with autumn mash | Spiced whole mackerel with chickpea salad | Twice cooked belly pork (with gravy) parsnips and sweet apple red cabbage | Roasted pheasant | Portobello mushroom, port and stilton wellington | Lemon tart with fresh vanilla mascarpone | Massaman curry | Smoked mackerel pate on crostini and red onion confit |Rolled breast of lamb with garlic mash and Savoy cabbage | Lemon & rosemary chicken thighs | Thai Pollock curry with egg noodles | Chunky pea and ham soup| Spaghetti alla carbonara | Pork stroganoff | Green chilli meat balls, sunflower seed couscous salad and mint yoghurt | Tagliatelle with air dried cured ham and minted peas | Beef, thyme and mushroom loaf with potato dauphinoise | Mixed bean and coriander green curry with fragrant rice | Egg Florentine with smoked cheddar and rocket salad | Beef, mushroom and thyme pie | Spicy tuna, bean and coriander lasagne | Beef koftas with a feta, spinach and fresh mint salad | Chorizo and pea risotto | Sausage and rosemary hotpot | Beef & thyme (Lancashire) hotpot
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