Mushroom Wellington


1 medium red onion (150g) peeled, cut in half lengthways and sliced


1 1/2 tbsp coconut oil


1 tsp sea salt divided

1/2 tsp freshly cracked black pepper

1 tbsp apple cider vinegar

280 g chestnut/brown mushrooms (approx 4 cups) sliced

4 cloves of garlic minced

100 g cooked chestnuts (approx 3/4 cup)


100 g baby spinach ( approx 3 1/3 cups)


Sautee the onions and garlic in with the coconut oil until soft and lightly browned. Then add in the rest of the ingredients and simmer until cooked.

Leave to cool and then place onto a sheet of puff pastry in the middle rolled into a sausage shape. Roll the pastry around the mushroom mix and the coat with coconut oil on the outside and then bake for 30 mins at 160



Other variation add 2 boiled chopped sweet potatoes to the mix


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copyright Juliette Bryant