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Quorn Roast Vegetarian Wellington


5 out of 5 stars

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5 out of 5 stars

I've made this meal the centrepiece of our vegetarian Christmas meal on a number of previous occasions. This year I made a couple of tweaks to the mushroom duxelles which made it the best yet. I roughly chopped a mixture of oyster, king oyster, girolles, chestnut, button and champignon mushrooms before pulsing them in the food processor until small chunks but not a puree. 3 chopped shallots rather than one added to the oiled pan over medium heat for around 10 mins before adding two chopped cloves of garlic and frying approx. further 5 minutes, constantly stirring (so the garlic doesn't burn). The mixture will be golden brown. Turn up the heat a little, add the chopped mushrooms and seasoning (this will help draw out some of the liquid from the mushrooms). Once the liquid had cooked out of the mushrooms add 100ml of Marsala wine cook until the liquid was once again gone. The rest is per the Quorn recipe, Serve with roast potatoes, red cabbage, chestnut and cranberry stuffing balls, roasted carrots and parsnips in a maple syrup glaze, fine beans, peas and of course the obligatory gravy.

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