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Recipe
Mushroom Wellington for a dinner party
An impressive menu for a dinner party, Christmas or Sunday lunch: Ella Stína Mushroom Wellington fresh from the oven with sweet potato mash, green beans and wild mushroom sauce, and date cake for dessert. Little effort, a real feast.
Made with Ella Stína
Ingredients
Main course
- 1 Ella Stína Sveppa Wellington mushroom Wellington (795 g), or 2 for a bigger group
- 1 tub Ella Stína Villisveppasósa wild mushroom sauce
Sweet potato mash
- 1 kg sweet potatoes
- 2 tbsp olive oil or plant-based butter
- Salt, pepper and a pinch of nutmeg
Sides
- 300 g green beans or asparagus
- Olive oil, salt and lemon
Dessert
- Ella Stína Döðlukaka date cake with caramel sauce
- Fresh strawberries and ice cream
Method
- Bake the Wellington according to the packet until golden and crisp.
- Peel the sweet potatoes, cut into chunks and boil in salted water for about 15 minutes until soft. Drain and mash with oil, salt, pepper and a little nutmeg.
- Trim the beans and boil for 3 minutes. Toss in a hot pan with a little oil and squeeze over some lemon.
- Warm the wild mushroom sauce in a pan over a low heat, stirring.
- Let the Wellington rest for 5 minutes, cut into thick slices with a sharp knife and serve with the mash, beans and sauce.
- Warm the date cake according to the packet and serve with strawberries and ice cream.
Tip: The mash and beans can be prepared before your guests arrive. Then all that's left is to put the Wellington in the oven and warm the sauce.
