• Our Mushroom Wellington is a very special vegetarian meal hand-prepared in our kitchens, which cooks in the oven straight from the freezer.
• To make it look its best: Once cooked, place on a chopping board, slice in half and then very carefully cut off the pastry ends and serve with your chosen sides.
• (As for what happens to the ends…well they belong to the chef!) Buy our vegetarian wellington today and see for yourself why it's one of our most popular meals for two.

Try it with:

• We love it served with a warm salad of buttery petit pois, grilled asparagus and baby spinach leaves.
• Alternatively, it’s a great vegetarian centrepiece for a Sunday roast.
• For something a bit different, try it with watercress and fennel salad garnished with sprigs of fresh dill, and Hasselback potatoes (take a look at our Easy recipe for Hasselback Potatoes).

Wine pairing:

A red Pinot Noir is the perfect match with our vegetarian wellington as its fruitiness and slight earthy flavours pair wonderfully with mushrooms. A Chianti would be next on the list as it's not too heavy. Not all wines are strictly vegetarian, so be sure to check the label.

• We start by making a sauce with onion, garlic, chestnut mushrooms, white wine, crème fraiche and double cream, which is combined with pine nuts, speckled lentils, chestnuts, spinach and herbs.
• That goes onto a rectangle of all butter puff pastry, to which we then place a layer of our mushroom and lentil mix, and then some roasted celeriac and roasted slices of portobello mushrooms.
• Finally, it’s topped with another layer of pastry and finished with hand-cut pastry stars.