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Gluten Free Mushroom Wellington
Ingredients
- 4 large portabello mushrooms trimmed and cleaned
- 3 large onions peeled and chopped
- 3 tbs olive oil
- 300 g baby spinach (10 1/2 oz)
- 4 sprigs of thyme leaves picked
- 1 gluten free puff pastry (see recipe under breads)
- 1 tbs dijon mustard
- salt and pepper to taste
- 1 tbs aquafaba (chickpea water)
- 1 tbs almond or cashew milk
- 1 tsp neutral flavoured oil
- 1/2 tsp maple syrup or brown rice syrup
Chrome Extension
