In the kitchen today, we welcome Chef Anat Sagi from Mosaic Table making Mushroom Wellington.


  • 1 medium red onion (150g) peeled, cut in half lengthways and sliced
  • 1 ½ tablespoon olive oil divided
  • 1 teaspoon sea salt divided
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon butter
  • 280 g chestnut/brown mushrooms (approx 4 cups) wiped clean then sliced
  • 4 cloves of garlic minced
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon red wine optional
  • 100 g cooked chestnuts (approx ¾ cup)
  • 100 g baby spinach ( approx 3 ⅓ cups)
  • 3 tablespoon fine breadcrumbs
  • 1 x 320g sheet of puff pastry
  • 1 medium egg beaten


  1. Preheat the oven to 190C/ 374F.
  2. Line a baking tray with parchment paper.
  3. Heat 1 tablespoon of olive oil in a frying pan. Add the onions with ¼ teaspoon of sea salt and cook over medium heat until soft. At least 15 minutes. 20 – 25 minutes if you have more time.
  4. Once soft add 1 tablespoon of balsamic vinegar and stir well until the liquid evaporates.
  5. Remove to a large mixing bowl and leave to cool.
  6. Heat 1 tablespoon of butter in a large saute pan. Add the mushrooms and cook until they are soft and they have released their juices.
  7. Add 4 minced cloves of garlic and 1 tablespoon of chopped tarragon. Stir well and cook for a minute or two
  8. Turn up the heat then add 1 tablespoon of red wine and stir well. Cook until all the liquid has evaporated.
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  10. Crumble the chestnuts into the pan and mix well. Remove this mixture to the mixing bowl with the red onions and leave to cool.

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