Mushroom Wellington with baby turnips and spinach recipe
 This mushroom Wellington makes a great vegetarian Sunday lunch alternative. 25g/1oz unsalted butter2 tbsp olive oil, plus extra for rubbing250g/9oz mixed wild mushrooms, finely chopped1 shallot, finely chopped3 garlic cloves, crushed, plus extra slivers for rubbing2 tsp chopped fresh thyme½ tbsp chopped fresh tarragon150g/5½oz walnuts, toasted and chopped2 tbsp chopped flatleaf parsley2 large Portobello mushrooms1 x 320g pack ready-rolled puff pastry1 free-range egg, beatensalt and freshly ground black pepper 25g/1oz unsalted butter 2 tbsp olive oil, plus extra for rubbing 250g/9oz mixed wild mushrooms, finely chopped 1 shallot, finely chopped 3 garlic cloves, crushed, plus extra slivers for rubbing 2 tsp chopped fresh thyme ½ tbsp chopped fresh tarragon 150g/5½oz walnuts, toasted and chopped 2 tbsp chopped flatleaf parsley 2 large Portobello mushrooms 1 x 320g pack ready-rolled puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 6 baby turnips, cut in half2 tbsp olive oil50g/1¾oz baby spinachsalt and freshly ground black pepper 6 baby turnips, cut in half 2 tbsp olive oil 50g/1¾oz baby spinach salt and freshly ground black pepper Method To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside.Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices.Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape.Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes.Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge. To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside. To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices. Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices. Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape. Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes. Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge.