Mushroom Wellington – Centre For Cancer Nutrition

Ingredients

• 5 large mushrooms, divided (I used Swiss Brown here)
• 120g vac packed or tinned chestnuts
• Fresh parsley, chopped
• Fresh thyme, chopped
• 1 tsp olive oil
• 1 onion, diced
• 2 tsp fresh ginger, grated
• 1 tsp vegetable stock powder
• Splash of water
• 4 cubes frozen spinach
• 400g tin lentils, drained
• 1½ fire roasted red peppers, from a jar or ⅓ cup sun-dried tomatoes in oil, finely chopped
• ⅓ cup pistachio kernels
• Fresh sage, roughly chopped
• Water chestnuts, chopped, if extra texture is required
• ½ tsp cinnamon
• 2 tsp fig or balsamic glaze
• 2 tsp seeded mustard or Hot English mustard
• Flaxseed meal or fresh bread crumbs
• Salt & pepper to taste
• 1 egg
• 1 sheet frozen puff pastry, thawed