Mushrooms make the holiday table sing
Rich, earthy, and deeply satisfying — these holiday mushroom recipes work as centrepieces or sides for any festive gathering.
Wild mushroom wellington
A mixture of porcini, chestnut mushrooms, and walnuts wrapped in golden puff pastry makes a dramatic centrepiece. Rehydrate dried porcini in warm water, reduce the soaking liquid into a duxelles, and season assertively with thyme and black pepper before wrapping.
Shiitake gravy and porcini stuffing
Shiitake stems simmered with roasted onion and a splash of soy sauce produce a deep, meaty gravy. Porcini stuffing uses day-old bread, fresh sage, and rehydrated dried mushrooms for layers of umami that complement roasted roots and squash.
Frequently asked questions
- Can I prepare mushroom wellington a day ahead?
- Yes. Assemble, wrap in cling film, and refrigerate overnight. Egg-wash and bake straight from the fridge.
- Which dried mushrooms give the best flavour?
- Dried porcini (ceps) deliver the deepest umami. Reconstitute in warm water for 20 minutes and use the soaking liquid in sauces.
- Is mushroom gravy gluten-free?
- It can be. Substitute cornstarch or arrowroot for flour and use tamari instead of regular soy sauce.
Get in touch
Have a holiday mushroom recipe to share or a question about substitutions? We read every message.
recipes@mushy.christmas