Why not cook your own? This has gone down well with vegetarian friends:
This dish is time-consuming, but you can prepare it up to the baking stage and freeze it weeks in advance. Before serving, remove The Wellington
from the freezer and, after thawing, glaze the pastry with beaten egg and put it in a hot oven to bake for 45 minutes at 220C/425F/gas mark 7 until puffed and golden.
600g puff pastry
50ml olive oil
675g chopped shallots
225g finely chopped chestnut /oyster/shiitake/mushroom mix
1 knob of butter
225g sliced chestnut /oyster/shiitake/mushroom mix
A few pieces dried ceps
2 tbsp fresh tarragon
4 garlic cloves, crushed
4 tbsp soya sauce or replace with marsala or sherry or port
320g broken unsalted cashew pieces
320g ground almonds
175g fine freshly made breadcrumbs, white or wholemeal
1 egg, beaten for glazing
salt and pepper to taste
1. Roll out the pastry into two rectangles, 23x30.5cm each, cover and place in the fridge.
2. To make the filling, heat the oil in a large pan and fry the shallots with half the crushed garlic for at least 20 minutes or until it turns a deep golden colour. Remove onions from the pan and set aside, then add the chopped mushrooms to the same pan with the rest of the garlic and half the tarragon and cook on a fairly high heat.
3. Halfway through cooking, add the soya sauce and the alcohol if you are using it. Continue until the mushrooms are cooked through. Season with salt and pepper. Set aside, reserving all the intensely flavoured liquid given out by the mushrooms.
4. Soak the ceps in a little hot mushroom liquor for twenty minutes.
5. Slice the rest of the mushrooms. Fry in hot butter until soft, add the ceps and the rest of the tarragon.
6. In a food processor, blend the cashews with the reserved mushroom liquor to a fine, smooth purÃ©e, adding a little water or even more of whichever alcohol you are using, until you have a smooth, sweet paste.
7. Remove mixture from the blender and blend first the shallots, then the chopped mushrooms - you can mix them up if you wish - until they are perfectly smooth.
8. Mix all the blended ingredients together in a bowl, adding the breadcrumbs, ground almonds. The mixture should gently hold its shape when formed with the hands.
9. Heat the oven to 220C/425F/gas mark 7. Remove the pastry from the fridge.
10. Divide the mixture in two and place one lot on a sheet of pastry, shapingwith your hands as you go to make a long rectangular shape about 28cm long, 7cm wide and about 5cm high.
11. Put a thick layer of the sliced mushrooms on top.
12. With the thin point of a sharp knife, make diagonal cuts at a 45-degree angle, starting from the left hand corner of the pastry towards the pate mixture. Repeat on the other side, this time starting at the top right hand corner and cutting down towards the centre. The strips should now be about 2cm apart.
13. Fold in the end pieces first. Then draw a strip over from the left, then one from the right, crossing them over (you can tug lightly at the strips if you need to) so the mix is snugly wrapped up. Repeat for the second wellington.
14. Either freeze at this stage or glaze generously with beaten egg. Place upon a floured tray. Bake in the preheated oven for 35 to 45 minutes until golden.