Vegetarian mushroom Wellington with chestnuts and quark and olive oil pastry

Vegetarian mushroom Wellington with mushrooms, chestnuts, walnuts and thyme in a spelt, quark and olive oil pastry instead of puff pastry. A festive Christmas dinner, 398 kcal per serving.

At a glance

• Serves 6
• Prep time: 40 min
• Cooking time: 40 min
• Total time: 80 min
• Calories: 398 kcal per serving
• Protein: 14 g
• Fat: 16 g
• Carbs: 47 g

Ingredients

• 250g spelt flour
• 125g low-fat quark
• 50ml milk
• 50ml olive oil
• 600g mushrooms
• 200g cooked chestnuts
• 1 onion
• 2 cloves of garlic
• 50g walnuts
• 1 tbsp mustard
• 1 egg yolk
• 2 tsp baking powder
• 2 tsp thyme
• 1 tsp salt

Method

You’ll need: oven · baking tray · chopping board · knife

1. Very finely chop the mushrooms, onion and garlic and fry everything in 1 tbsp olive oil over a high heat for 12 to 15 minutes, until the liquid has evaporated. Season with thyme, salt and pepper.
2. Crumble the chestnuts, chop the walnuts and stir both into the mushroom mixture with the mustard. Leave the filling to cool.
3. Stir together the low-fat quark, milk, remaining olive oil and a pinch of salt. Knead in the spelt flour and baking powder and roll the dough out on baking paper into a rectangle of about 30 x 35 cm.
4. Place the filling in the middle as a firm log, fold the pastry over it and press the ends together. Lay the Wellington seam side down on a baking tray and score the top.
5. Brush with beaten egg yolk and bake in a preheated oven at 200 °C (180 °C fan) for 35 to 40 minutes until golden brown.
6. Leave the Wellington to rest for 10 minutes, cut it into 6 slices and serve with red cabbage or Brussels sprouts.

Good to know

A Wellington on the festive table makes an impression, even without fillet. Under the golden brown crust there's a well-seasoned filling of mushrooms, chestnuts and walnuts.

Swaps

Quark and olive oil pastry → all-butter puff pastry (more classic). Mushrooms → king oyster mushrooms or bay boletes. Walnuts → pecans. Low-fat quark → soya quark, and egg yolk and milk → plant-based drink (vegan).

Cooking tips

The filling must be dry and cold before it goes into the pastry. Preheat a baking tray in the oven as well, then the underside gets crispy too.

Storage

Once baked, it keeps for 2 days in the fridge – reheat at 180 °C; unbaked, it can be frozen for 2 months.

Allergens

Contains gluten, milk, egg, mustard and walnuts (tree nuts); suitable for children and in pregnancy.

Frequently asked questions

Can you freeze mushroom Wellington?

Once baked, it keeps for 2 days in the fridge – reheat at 180 °C; unbaked, it can be frozen for 2 months.

How long does mushroom Wellington keep in the fridge?

Once baked, it keeps for 2 days in the fridge – reheat at 180 °C; unbaked, it can be frozen for 2 months.