Name: Mushroom Wellington
Prep time: 10 min
Cook time: 60 min
Yield: 6
Ingredients: 1 medium red onion (150g) (peeled, cut in half lengthways and sliced); 1 1/2 tbsp olive oil (divided); 1 tsp sea salt (divided); 1/2 tsp freshly cracked black pepper; 1 tbsp balsamic vinegar; 1 tbsp butter; 280 g chestnut/brown mushrooms (approx 4 cups) (wiped clean then sliced); 4 cloves of garlic (minced); 1 tbsp fresh chopped tarragon; 1 tbsp red wine (optional); 100 g cooked chestnuts (approx 3/4 cup); 100 g baby spinach ( approx 3 1/3 cups); 3 tbsp fine breadcrumbs; 1 x 320g sheet of puff pastry; 1 medium egg (beaten)