Matt Tebbutt recipes: Chef’s ‘versatile’ meat-free Christmas dinner with gravy

Saturday Kitchen: Matt Tebbutt talks with Ronan Keating

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Turkey is traditionally associated with Christmas, but for vegetarian eaters, what options are available? Matt Tebbutt recommended cooking a mushroom wellington as the centrepiece for a Christmas or Sunday dinner – perfect to eat alongside potato and vegetable side dishes.

Matt has partnered with The UK and Ireland Mushroom Producers to come up with sustainable, eco-friendly recipes for Britons to try at home.

One of these recipes is the ideal centrepiece for a Christmas or Sunday lunch: a mushroom wellington with mushroom gravy.

Mushrooms are a great substitute for meat as they are filling and high in protein.

Speaking about his recipe, Matt added: “Mushrooms have been widely used in Christmas cooking over the years, due to their sustainability credentials, meat-like texture and versatile nature.”

For the wellington


50g unsalted butter

Four shallots

Two cloves of garlic, peeled and finely chopped

Six sprigs of thyme, leaves removed from stalks

500g spinach

600g mix of British chestnut mushrooms and British closed cup

Fresh tarragon leaves, removed from stalks and finely chopped

200g spinach leaves

Teo tablespoons breadcrumbs

One egg

Pre bought puff pastry sheet, 500g

Plain flour for dusting


First, melt the butter in a large pan over a moderate heat and add the shallots and garlic, cooking gently until softened.

Add the thyme and stir, before adding the chopped mushrooms and cooking until there is little moisture remaining and they are golden.

Add the tarragon leaves and stir.

Season with salt and freshly ground pepper, before leaving the mixture to cool

Heat a little oil in a pan and cook the spinach until wilted. Squeeze out as much liquid as possible and set aside.

When the mushroom mixture is cool, add the spinach, the breadcrumbs, and generously season.

To make the pastry, roll the sheet of puff pastry out onto a sheet of baking paper, lightly dusted with a little flour.

Fill with the mushroom mixture, leaving 2cm on either side.

Roll the pastry around the mushroom mixture and pinch the wellington closed to seal and trim any excess pastry.

Use a fork to gently score the pastry and brush all sides with the whisked egg.

Place in the fridge for an hour.

Next, it’s time to cook the wellington.

Preheat the oven to 190C and place the wellington, along with the baking paper underneath, onto a large baking tray.

Bake for 25 minutes before leaving to rest for 10 minutes.

Serve with mushroom gravy.

For the mushroom gravy


Knob of butter

Two shallots

One garlic

350g British closed cup mushrooms


Beef or mushroom broth

Salt and pepper


Melt butter in a pan over a medium heat and fry the onions until they are softened.

Add the garlic and cook for another minute.

Add the mushrooms and cook for eight minutes until golden and the liquid has evaporated.

Remove and set aside.

In the same pan, melt the butter, then add the flour.

Stir to combine and cook for about two minutes, stirring continuously.

Add broth and salt and pepper and simmer on a low heat until the gravy has thickened.

Add the closed cup mushrooms.

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