Nutty mushroom Wellington

Nutty mushrooms wellington

Serves 8

1 tbsp butter

1 tsp sugar

2 yellow onions, chopped

1 tbsp olive oil

1 large red onion, chopped

3 garlic cloves, chopped

250g chestnut mushrooms, quartered

2 heaped tbsp of fresh parsley

1 sprig of fresh rosemary, leaves picked

Juice of half a lemon

1 tbsp of brandy

1 tbsp of vegetable stock

150g cashew nuts, walnuts or a mixture, finely chopped

80g blanched almonds, finely chopped

80g fresh white breadcrumbs

1 egg, beaten

Salt and black pepper

1 large sheet of ready-rolled puff pastry

Large handful of baby spinach

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a pan over a medium-low heat, melt the butter and sugar together. Add the yellow onions and cook gently for 25 minutes until caramelised, then remove and allow to cool.
  2. Heat the olive oil in the same pan over a medium heat. Add the red onion and garlic and cook for 15-20 minutes. Add the mushrooms and herbs, lemon juice, brandy and stock, and stir to combine. Cook the mixture over a medium-low heat for 12–15 minutes.
  3. Add all of the chopped nuts to the mushroom mixture, stir to combine well and transfer to a large bowl. Add the breadcrumbs, half of the beaten egg and season to taste.
  4. Roll the pastry into a rectangle and place on a greased and floured baking tray. Spoon the onions in a line down the middle, top with the spinach and finally add the mushroom filling.
  5. Carefully roll the pastry around the mushroom filling until it forms a log, seam-side down on the baking tray. Cut two or three slits in the top to allow the steam to escape.
  6. Brush with the remaining egg and cook for 40 minutes until golden.

Per Serving 494kcals, 33.4g fat (7.4g saturated), 38.5g carbs, 4.7g sugars, 11g protein, 4.2g fibre, 0.203g sodium