Help w/ beef Wellington: Mushroom alternatives?

[Susu49]

Am having friends over to dinner and would like to make a beef Wellington but one of them cannot stand mushroom.

Does anyone have any suitable swaps?

I could make something different but asking first!

A friend does a good version with a mix of caremelized red onions, wilted spinach and blue cheese. It doesn’t give quite the “right” texture as mushroom duxelles, but it is tasty.

I think a mix of red and green peppers and leeks, all softened in butter or olive oil would work well.
Or another idea is slivers of fennel, chopped sun-dried tomatoes and finely diced aubergine. All softened in butter or olive oil, I'd also add garlic to both of those mixtures.
I know it's classic to use a smooth paté, but personally I prefer to use a more chunky country style paté.

Report back if you find a good alternative please OP!

I’ve always loved the idea of Beef Wellington but also cannot stand mushrooms (and my mum cooked them in every way imaginable in a bid to get me to eat them as a child).

Chestnuts would be good.

The full low down here op!

www.theguardian.com/food/2021/dec/15/how-to-make-the-perfect-vegetarian-wellington-recipe

Good luck!

I’d use aubergine. Chopped up with the onion it would have a similar appearance and texture.

Liver pate - M&S used to do a really smooth one. Mix it with a couple tablespoons of sherry or brandy and spread over

Some great ideas, thank you!

I use pate

@bellsbuss any sort of pate in particular?

Following: I loathe mushrooms and love beef Wellington!

I used shredded carrots and sweet onion which I cooked until tender and then pulsed in a food processor