Dean Edwards festive mushroom baked Wellington recipe on Lorraine

Dean Edwards cooks a vegetarian delight of baked mushroom Wellington on today’s episode of Lorraine that is great alternative to turkey at Christmas.

The ingredients are: 4 large Portobello mushrooms, ½ red onion finely diced, 100g chestnut mushrooms chopped finely, 2 cloves garlic crushed, 1 tbs fresh thyme chopped, 1 tsp wholegrain mustard, 30ml brandy, 50g crushed pistachio nuts, 30g breadcrumbs, 20g blue cheese, 1 pack ready rolled puff pastry and 1 egg beaten.

To prepare the dish, remove the centre of the mushroom and season, then in a hot pan fry for around 5-7 minutes with some oil, turning halfway through, remove from the pan and set aside.

Add the chopped mushrooms, onions, garlic and thyme then fry in some oil for 5 minutes.

Pour in the brandy, then add the mustard, pistachios and breadcrumbs, mix together and season. Its very important these ingredients are left to cool before the next stage.

Top one of the mushrooms with half of the stuffing, then with a crumbling of blue cheese then place the other mushroom on top.

Cut a square of puff pastry rolled to ½ cm thick, to approx. 18cm x 18cm, place the mushroom on top then pull in the corners until mushroom is enclosed in pastry, turn over then place onto a baking tray.

Brush with beaten egg then score the pastry starting from the top down, in half circles down to the bottom.

Bake in a pre heated oven set at 200c / gas mark 6 for around 35 minutes or until golden.