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Mushroom Wellington with baby turnips and spinach
Fruit and vegetables
250g/9oz mixed
wild mushrooms
, finely chopped
1
shallot
, finely chopped
3
garlic
cloves, crushed, plus extra slivers for rubbing
2 tsp chopped fresh
thyme
½ tbsp chopped fresh
tarragon
2 tbsp chopped flatleaf
parsley
2 large
Portobello mushrooms
6 baby
turnips
, cut in half
50g/1¾oz baby
spinach
Cooking ingredients
2 tbsp olive
oil
, plus extra for rubbing
150g/5½oz
walnuts
, toasted and chopped
salt and freshly ground
black pepper
2 tbsp
olive oil
salt
and freshly ground black pepper
Dairy, eggs and chilled
25g/1oz unsalted
butter
1 x 320g pack ready-rolled
puff pastry
1 free-range
egg
, beaten
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