Gluten-Free Living: Becky Excell's ultimate mushroom Wellington
This gluten-free, mushroom wellington is a vegetarian crowd-pleaser – and sure to be the star attraction at your next get-together.
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Ingredients
- 1 tbsp garlic-infused oil
- 500g mushrooms, sliced
- 100g leek, finely chopped
- 150g cooked and peeled chestnuts, chopped
- 115g spinach, finely chopped
- 2 tbsp cranberry sauce
- 2 tbsp miso paste (ensure gluten free), or 3 tbsp gluten-free soy sauce
- 4 fresh sage leaves, finely chopped
- 2 x 280g sheets store-bought gluten-free puff pastry
- 1 egg, beaten, to glaze
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