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Mushroom Wellington

Fruit and vegetables

7 large flat or portobello mushrooms
2 brown onions, finely chopped
4 sprigs fresh thyme, leaves picked
3 sprigs fresh rosemary, leaves picked
4 garlic cloves, finely chopped

Tins, packets and jars

400g tin green lentils, drained and rinsed

Cooking ingredients

2–3 tbsp olive oil
160g/5¾oz dried apricots
200g/7oz mixed nuts (such as walnuts, pecans and almonds)
salt and freshly ground black pepper

Dairy, eggs and chilled

2 x 320g packs ready-rolled vegan puff pastry

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