Mushroom, feta and caramelised onion Wellington

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Wellington

  • 1 tbsp olive oil
  • 3 onions, chopped
  • 3 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped fresh thyme
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • 6 Portobello mushrooms, chopped
  • 1 handful shiitake mushrooms
  • 1 handful oyster mushrooms
  • 50g/1¾oz baby spinach
  • 500g/1lb 2oz puff pastry
  • plain flour, for dusting
  • 12 slices Parma ham
  • 200g/7oz barrel-aged feta, cut into small pieces
  • 2 free-range eggs, beaten
  • handful watercress, to garnish

For the three cheese sauce

  • 200ml/7fl oz white wine
  • 1 garlic clove, crushed
  • 150ml/5fl oz double cream
  • 250g/9oz Comté cheese, grated
  • 250g/9oz Gruyère cheese, grated
  • 100g/3½oz emmental cheese, grated
  • splash sweet wine