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Mushroom madness

The holiday season is upon us and there is no better time than now to experiment in the kitchen.

Mushrooms are very versatile and can be used and pair with different kinds of food, but this recipe is a winner.

Perfect for lazy chill days or even for a Christmas dinner.

Here is some hearty and healthy mushroom recipes for you to use and enjoy with a nice glass of bubbly.

Mini Mushroom Wellingtons

Makes 8

Ingredients:

8 large Portobello mushrooms

1 tbsp. olive oil

Few thyme sprigs, leaves picked

400g baby spinach

100g feta cheese

2 shallots, finely chopped

4 garlic cloves, grated

4 sheets ready-rolled puff pastry

1 egg, beaten

Salt & pepper

Method:

Preheat oven to 200 °C. Arrange portobellos on a rack on top of a baking tray (domed side up) and brush each one with oil. Scatter over thyme and season. Roast for 5-7min until tender when tested with a knife. Drain on kitchen paper and let cool.

In a large frying pan add a drizzle of olive oil and cook garlic and shallots for a few minutes. Add in the spinach and cook down. Season well. Scoop mixture onto a chopping board and roughly chop up the spinach. Allow to cool. Add the feta and mix well.

Line a large baking tray with baking paper. On a lightly floured surface cut sheets of pastry into 4 equal squares. Divide spinach mixture among 8 of the squares. Add a Portobello mushroom (domed side up) and press down. Brush pastry borders with beaten egg and put lids on, carefully pushing down around the sides. Press edges to seal, then crimp with a fork. Trim edges to neaten, and brush all over with egg. Cut a hole on top of each. Transfer to baking trays and chill for 20min.

Turn up oven to 220 °C. Cook wellingtons for 25min until golden. Serve with a green salad and some fresh thyme.

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