Mushroom Wellington
Taste changes and smell changes due to cancer treatment can often lead to an aversion to meat. It either doesn’t taste like it used to or the cooking smells can be difficult to stomach. This...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at centreforcancernutrition.com.
Cooking tools:
- Food processor
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Baking sheet
- Parchment paper
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Whisk
- Oven
- Stove
- Colander
- Plate
- Kitchen towel
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
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