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Heston's Vegetarian Wellington
Ingredients
  • subheading: Wellington:
  • 15 g unsalted butter
  • 150 g shallots, peeled and finely sliced
  • 2 cloves of garlic, peeled and finely chopped
  • 350 g Portobello mushrooms, finely chopped
  • 250 g mushroom plant-based meat (see Note)
  • 150 g double cream
  • 2 tbsp Dijon mustard
  • juice of ½ lemon
  • 20 g fresh tarragon leaves
  • salt and freshly ground black pepper
  • 1 sheet (320 g) store-bought puff pastry
  • 1 whole egg, whisked
  • subheading: Spinach pancakes:
  • 25 g unsalted butter, plus additional to cook the pancakes
  • 250 g baby spinach
  • 1 whole egg
  • 70 g plain flour
  • 160 g full cream (whole) milk
  • 40 g buttermilk
  • generous pinch salt
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