Mushroom and Chestnut Wellington

Serves 6-8
Prep 30 mins
Cook 50 mins

500g fresh spinach
4 tbsp olive oil (or butter if you prefer)
3 large brown onions, peeled and sliced
3 sprigs of thyme
500g chestnut or portobello mushrooms, cleaned and chopped to bite-size
2 garlic cloves, crushed
10g dried porcini mushrooms, soaked
200g cooked and peeled chestnuts, roughly chopped
25g ground oats or wholemeal breadcrumbs
2 tbsp ground flax seed
2 tbsp madeira/organic red wine
500g puff pastry (butter-free if making it vegan)

For the topping:
100g Stilton, crumbled or 2 tbsp nutritional yeast flakes and 2 tbsp Dijon mustard

For the glaze:
Beaten egg yolk with 1 tbsp milk or 3 tbsp soya, oat or nut milk

Cook the spinach in a large pan with the lid on by placing it over a gentle heat with the residual moisture from washing the leaves and steaming until the leaves collapse and wilt. Place the spinach between 2 bowls and squeeze out any excess moisture—this can be drunk or kept for a sauce later. Chop the spinach roughly and season.
Fry the onions with the thyme in half of the olive oil for at least 20 mins until caramelised. Season and allow to cool.
Meanwhile, fry the mushrooms with the garlic in the remaining oil until they brown and release all their moisture (or you will be in for soggy pastry).
Remove the porcini from their soaking water and chop

Recipe in Collaboration with Borough Market. To find out more about the market or to plan a visit visit the website  - Borough Market