It has been raining almost every day here in the Cotswolds for over a month. We’ve had very unsettled weather across southern UK, and in short, it has been much wetter than usual for this time of year. Fungi hunting hasn’t been ideal lately, so instead I knocked up a simple recipe using mushrooms from the supermarket.
And gosh, they were huge!
Sometimes the best dish comes from working with what you have, and these big, earthy mushrooms turned out to be the star of the show!
I’m not sure what I did here, but this kind of looks like the monkey from that movie. Lol.
So here's how..
🥧 Salmon & Mushroom Wellington
🛒 Ingredients (Serves 4)
For the Pastry
250g plain flour
125g cold butter (cubed) or 90ml olive oil
½ tsp salt
5 tbsp cold water (may add more)
For the Filling
Salmon fillet X 4 (500 to 600g) - cut in half to make squares
250g mushrooms, very finely chopped
1 small onion or shallot, finely diced
1 garlic clove (optional)
1 tsp fresh thyme (or parsley/dill)
Zest of ½ lemon (or small squeeze juice)
Salt & black pepper
Olive oil or butter for cooking
To Finish
1 egg, beaten (or milk for brushing)
👩🍳 Step 1: Make the Pastry (using blender)
Mix flour and salt in a bowl, add cold butter.
Blitz until it looks like breadcrumbs
Add cold water gradually until the dough just comes together.
Form into a disc, wrap, and chill for 20 to 30 minutes.
🍄 Step 2: Make the Mushroom Duxelles
Heat oil in a pan. Add onion and soften 3 to 4 minutes. Add garlic, cook for 30 seconds.
Add mushrooms and cook over medium heat until all moisture evaporates and the mixture becomes thick and paste-like (10 to 15 minutes).
Season with salt, pepper, and lemon juice (include some zest if preferred)
Let cool completely.
👉 This must be dry, not watery, or the pastry will go soggy.
🐟 Step 3: Prepare the Salmon
Remove salmon skin and pat them dry. Cut in halves for easy wrapping later.
Season lightly with salt and pepper.
🥧 Step 4: Assemble
Preheat oven to 190°C (375°F).
Roll pastry into a roughly rectangle large enough to fully wrap the salmon.
Spread the cooled mushroom mixture in the centre (size of salmon).
Place salmon on top (stack 2 squares)
Fold the pastry over the salmon.
Place seam-side down on a lined baking tray.
Add some pastry decoration on top.
Brush with beaten egg.
🔥 Step 5: Bake
Bake for 30 to 35 minutes, if the salmon is very thick, it may need up to 40 minutes.
Fry the salmon skin until crisp while waiting.
Bake until golden brown.
Rest 10 minutes before slicing.
With buttery, crumbly and crunchy pastry.
Served with salad topped with crispy salmon skin and drizzled with olive oil.
Dijon mustard mixed with some olive oil and a splash of warm water livens up the dish.
This Wellington was really delicious. Falky salmon with rich mushroom and crisp pastry, very flavourful layers.
The mushrooms were the star of the recipe, as they absorbed all the moisture inside and kept everything dry so it didn’t get soggy.
Have a lovely day everyone,
Mariah 💕