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
- Preheat the oven to 190C/ 374F.
- Line a baking tray with parchment paper.
- 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.
- Once soft add 1 tablespoon of balsamic vinegar and stir well until the liquid evaporates.
- Remove to a large mixing bowl and leave to cool.
- 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.
- Add 4 minced cloves of garlic and 1 tablespoon of chopped tarragon. Stir well and cook for a minute or two
- Turn up the heat then add 1 tablespoon of red wine and stir well. Cook until all the liquid has evaporated.
- 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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