Chestnut and Mushroom Wellington: A Festive Plant-Forward Recipe

Once December hits, everyone starts craving something comforting that will brighten a long workday. Our Chestnut and Mushroom Wellington has become a bit of a hero in staff restaurants because it delivers all the festive flavour without leaving teams ready for a nap. It is plant forward, hearty and a great fit for workplace catering in Ireland where quality, consistency and sustainability matter.

It is a sound choice for workplace wellbeing too, giving teams a lighter festive option that still feels like a treat. It performs well in high volume staff dining, works neatly on a carving station and can be adapted for vegan service. It is kinder on the environment than heavier festive mains and fits beautifully with a modern workplace food service.

Chestnut and Mushroom Wellington Recipe

Serves: 8 to 10 portions

Prep Time: 35 minutes

Cook Time: 45 minutes

Ingredients

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 500 g mushrooms, finely chopped (mix of chestnut, button and portobello works well)

• 200 g cooked chestnuts, chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh rosemary, chopped

• 1 teaspoon smoked paprika

• 150 ml vegetable stock

• 2 tablespoons soy sauce

• 1 tablespoon Dijon mustard

• 150 g spinach

• 1 roll puff pastry, chilled

• 1 egg beaten or oat milk for vegan

• Pinch of sea salt and cracked black pepper

Method

1. Build the flavour base

Heat the oil in a wide pan and gently cook the onion until soft. Add the garlic and cook for another minute. Stir in the mushrooms and cook until the moisture evaporates and the mixture becomes rich and caramelised. This step is crucial for depth of flavour in large-scale workplace catering.

2. Add chestnuts and aromatics

Mix in the chopped chestnuts, thyme, rosemary and smoked paprika. Season lightly. Add the vegetable stock, soy sauce and mustard. Simmer until you have a thick, dry mixture that holds its shape.

3. Fold in the greens

Add the spinach and allow it to wilt fully. Spread the mixture onto a tray to cool. This prevents steam from weakening the pastry during service.

4. Assemble the Wellington

Roll out the puff pastry. Spoon the cooled filling into the centre and shape into a log. Wrap the pastry around it tightly and seal the edges. Score lightly with a sharp knife for presentation and brush with egg wash or oat milk.

5. Bake until golden

Place on a lined tray and bake at 200°C for 35 to 45 minutes until crisp and golden.

Chestnut and Mushroom Wellington: A Festive Plant-Forward Recipe Serving Suggestions

• Slice thickly and serve with roast root vegetables and a sage gravy

• Pair with cranberry relish for a festive touch

• Ideal as a daily special in December or as part of a sustainable catering Christmas menu

• Works well as a centrepiece on a staff restaurant buffet or for end-of-year workplace events

Chestnut and Mushroom Wellington: A Festive Plant-Forward Recipe. This is the kind of dish that gets people talking. It feels a bit special, adds to the atmosphere and gives teams a shared moment during a busy December. It is a great example of how an Irish catering company can bring real food innovation to the staff canteen while keeping the flavour front and centre.

If you are planning a refresh of your workplace catering, get in touch and we will guide you through the options.