FABLE WELLINGTON

A Wellington is one of those all-time classics that takes a little time to prepare. But as you cut through that crisp pastry, releasing beautiful aromas, and dig into the savoriness of it all, you’ll be glad you did it

Makes 6-8 portions

Prep time: 60 mins | Cook time: 40 mins

INGREDIENTS

2 tbsp unsalted butter

300g shallots (about 2–3), finely sliced

4 garlic cloves, minced

600g portobello mushrooms, finely chopped

2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed

300ml double cream

3 tbsp Dijon mustard

30g fresh tarragon or thyme, finely chopped

Salt and pepper, to taste

Juice of 1 lemon

For spinach pancakes:

250g baby spinach

2 tbsp butter (plus extra for cooking)

1 cup all-purpose flour

1 cup milk

2 large eggs

½ tsp salt

To assemble:

2 sheets puff pastry, thawed

1 egg, whisked

METHOD

In a large sauté pan, melt butter over medium heat. Add shallots and garlic and cook until softened. Stir in portobellos and Fable. Cook down until most of the moisture has evaporated and the mixture is browned and aromatic (about 12–15 mins). Stir through the cream, mustard, herbs, lemon juice, salt and pepper. Simmer gently until creamy and thickened. Set aside to cool completely.

In another large pan, melt butter over medium heat. Add spinach and sauté for 1–2 mins until wilted. Set aside to cool slightly. Once cooled, add the wilted spinach, flour, milk, eggs, and salt to a blender. Blitz until smooth and vibrant green.

Heat a non-stick pan over medium heat and lightly butter it. Pour in a thin layer of batter, swirling to coat the pan. Cook for 1 min per side, until lightly golden and just cooked through. Stack pancakes on a plate and let cool fully before layering into your Wellington.

Time to assemble!

Roll out the puff pastry. Lay down a layer of wilted spinach. Spoon the cooled mushroom mix into the center, shaping it into a log. Fold the pastry over, seal edges, and flip seam-side down.

Brush Wellington with egg wash. Chill in the fridge for 20 mins to firm up. Bake at 200°C (390°F) for 30–35 mins until golden and crisp. Rest for 5 mins before cutting up and serving.

Tips & suggestions:

  • Pre-roll portions in advance. Assemble and chill individual Wellingtons before service to streamline prep and maintain shape.