Mushroom Wellington - The Buddhist Chef

Ingredients

• 8 Portobello mushrooms 350 g
• 2 tbsp olive oil
• Salt and pepper
• 450 g white mushrooms
• 2/3 cup cashews (80 g)
• 3 tbsp olive oil
• 2 chopped onions
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• Fresh sage, 4 leaves (chopped)
• 2 tbsp maple syrup
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp of truffle oil (optional)
• 140 g baby spinach
• Pepper to taste
• Pastry 550 g (1 lb.)