From garden to gourmet. 🍄✨ Celebrating homegrown goodness with flaky pastry, savory mushrooms and fresh herbs straight from the backyard, this Mushroom Wellington is a welcome addition to any holiday table. Save this hearty recipe for later, and be sure to tag us in your creations for a chance to be featured. 2 packs shortcrust pastry sheet 10.5 oz homegrown shiitake mushrooms or your favorite variety 10.5 oz quinoa cooked 7 oz chestnuts cooked 1½ cups kale or spinach if you prefer 1½ cups cranberries optional- this gives sour taste 2 red onion small, diced 1 clove garlic minced ½ cup olive oil 1/2 tsp ground cinnamon powder 1/2 tsp sea salt 1/4 tsp black pepper 1 handful fresh rosemary 1 handful fresh thyme 1 sage leaf optional For pastry wash: 2 Tbsp milk 1 egg yolk In a large frying pan over medium heat, lightly fry the chopped onion and minced garlic with the oil for 2-3 minutes. Add the herbs (roughly chopped), butter, cranberries, and mushrooms. Stir to combine, then add the cooked chestnuts, mix, and cook covered until the mushrooms are cooked through. Add cooked quinoa and your leafy green and continue to cook, occasionally stirring, for about 3-4 minutes. Set the mushroom mix aside. Lightly flour your work surface or a baking tray with all-purpose flour. Unfold your pastry from its packaging, lightly flouring its surface too. Spoon the mushroom mixture into an even layer in the center and then roll the pastry up tightly into a log shape, making sure the two sides meet up in the middle. If needed, use a little bit of water to seal the pastry. Use extra pastry to create stars and snowflakes to add a holiday flair to the dish. Lightly press them onto the top of your Wellington. Make a pastry wash by mixing the egg yolk and milk. Using a pastry brush to cover the Wellington. Place the mushroom Wellington on a baking sheet. Bake in the center of the oven for 30 minutes and enjoy! Images and recipe via @AlphaFoodie. #homegrownrecipe #holidayrecipe #vegetarianrecipes