Butternut, celeriac, and mushroom stuffing Wellington

1. Prepare the vegetables

• Peel the butternut squash and celeriac, then slice them into regular thin slices using a mandoline or knife.
• Thinly slice the onions and mushrooms, then chop the garlic.

2. Prepare the mushroom stuffing

• In a pan, sauté the onions and garlic with a drizzle of olive oil until translucent.
• Add the butter, mushrooms, and bouquet garni.
• Once the mushrooms are cooked, pour in the white wine, season with salt and pepper. Let it reduce until most of the liquid evaporates.
• Transfer the mixture to a sieve to drain, keeping the liquid for the marinade.

3. Prepare the marinade

• Mix the juice from the stuffing with the 3 tbsp of mustard, a pinch of salt and pepper. Place the slices of butternut and celeriac in a dish and pour the marinade over them. Let it rest for 10 to 20 minutes.

4. Assemble the Wellington

• Roll out the two sheets of puff pastry together to form a large rectangle. Keep the pastry scraps for decoration. Line a terrine mold with the pastry, leaving the edges hanging over.
• Layer the vegetables : start with a layer of marinated butternut squash, covering the bottom and sides. Add a layer of marinated celeriac. Then place the mushroom stuffing in the center. Finish with a final layer of marinated butternut and celeriac slices. Fold the pastry to seal tightly.
• Place the terrine in the freezer for 30 minutes to 1 hour to make it easier to unmold, set the stuffing, and prevent the pastry from getting soggy during cooking.

5. Baking

• Gently unmold the terrine. Decorate with the leftover puff pastry scraps. Generously brush the Wellington with beaten egg for a beautiful golden finish. Bake for 1 hour and 45 minutes at 180°C until the pastry is golden and crispy.

💡 Chef’s tip for perfect slices

For perfect slices, let the Wellington cool completely before cutting, then reheat the portions in the oven for 10 minutes before serving.