Mushroom Wellington – Centre For Cancer Nutrition

Name: Mushroom Wellington – Centre For Cancer Nutrition
Total time: 45 min
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 &amp; pepper to taste; 1 egg; 1 sheet frozen puff pastry, thawed

centreforcancernutrition.com

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...

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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 &amp; pepper to taste
1 egg
1 sheet frozen puff pastry, thawed