Mushroom Wellington

Taste changes and smell changes due to cancer treatment can often lead to an aversion to meat. It either doesn’t taste like it used to or the cooking smells can be difficult to stomach. This Mushroom Wellington is a great recipe which will provide great protein while being taste and smell side effect friendly.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4

Prep & cooking time: 1 hour 10 minutes

1

Ingredients:

  • 5 large mushrooms, divided (I used Swiss Brown here)
  • 120g vac packed or tinned chestnuts
  • Fresh parsley, chopped
  • Fresh thyme, chopped
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon vegetable stock powder
  • Splash of water
  • 4 cubes frozen spinach
  • 400g tin lentils, drained
  • 1½ fire roasted red peppers, from a jar
  • ⅓ cup pistachio kernels
  • Fresh sage, roughly chopped
  • Water chestnuts, chopped if extra crunch/texture is required, optional
  • ½ teaspoon cinnamon
  • Fig or balsamic glaze
  • 2 tablespoons seeded mustard
  • Flaxseed meal or fresh bread crumbs
  • Salt & pepper to taste
  • 1 egg

Method

  • Preheat an oven to 180ºC and line an oven tray with baking paper. Place two mushrooms on the baking tray and cover with foil. Pop into the oven for 15 minutes while you make up the other fillings. Set aside to cool.
  • Tear the remaining mushrooms into chunks and add to the large bowl of a food processor. To this, also add the chestnuts, parsley and thyme. Process until a smooth paste forms. You may need to scrape down the bowl a few times to incorporate all the ingredients. Set aside.
  • Into a fry pan over a medium-low heat, add the onion, ginger, stock powder and a splash of water. Let this cook for 5 minutes stirring occasionally then add the spinach and cook until the spinach has defrosted and the water has almost reduced. Set aside to cool.
  • To a large mixing bowl, add the lentils, red peppers, pistachios, sage, fig glaze, mustard, cinnamon, salt and pepper. Add the cooled onion and spinach mixture. With gloves on, gently squeeze the ingredients together so they begin to combine. Add the ground flaxseed a little at a time until everything has combined - less is best in this case. Be sure not to make the mixture dry.
  • Lay out the pastry. About a third of the way in from the edge, spread a generous amount of the chestnut mixture over the pastry. Leave some room at the ends for folding. Place the two cooked mushrooms, cap side down onto the chestnut mixture. Take small amounts of the lentil mixture and begin to gently pack it around the under side of the mushrooms - be careful not to go over the edge. Do this under the lentil mixture covers the mushroom stalks. Pat down so it holds in place.
  • Brush egg wash around the edge of the pastry. Take the longer edge of the pastry and fold it over the mushrooms. Bring the short edge up and press to hold. Fold the ends of the pastry and join together. Gently roll the wellington over and onto a lined baking tray. This is optional but you can score a lattice pattern into the top of the Wellington with a sharp knife, being careful not to go through the pastry.
  • Pop into the oven for 15 minutes. Turn the oven up to 200ºC, give the Wellington another coat of egg wash and return to the oven for another 10 minutes or until golden.

For dry mouth & throat and sore mouth: Use very small button mushrooms. Cover with the chestnut and mushroom mixture and form into small balls. With the lentil mixture, press onto the outside of the small ball to cover and form a larger ball. Place onto a lined baking tray, cover to retain moisture and put into the oven for 10 to 15 minutes to heat through without drying. Serve with lashings of Maple Spiced Pumpkin Cashew Cream or gravy for added moisture.

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Suitable to eat when you have
these side-effects:

Serves: 4
Prep & cooking time: 1 hour 10 minutes

  • 5 large mushrooms, divided (I used Swiss Brown here)
  • 120g vac packed or tinned chestnuts
  • Fresh parsley, chopped
  • Fresh thyme, chopped
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon vegetable stock powder
  • Splash of water
  • 4 cubes frozen spinach
  • 400g tin lentils, drained
  • 1½ fire roasted red peppers, from a jar
  • ⅓ cup pistachio kernels
  • Fresh sage, roughly chopped
  • Water chestnuts, chopped if extra texture is required, optional
  • ½ teaspoon cinnamon
  • 2 teaspoons fig or balsamic glaze
  • 2 teaspoons seeded mustard
  • Flaxseed meal or fresh bread crumbs
  • Salt & pepper to taste
  • 1 egg
  • Preheat an oven to 180ºC and line an oven tray with baking paper. Place two mushrooms on the baking tray and cover with foil. Pop into the oven for 15 minutes while you make up the other fillings. Set aside to cool.
  • Tear the remaining mushrooms into chunks and add to the large bowl of a food processor. To this, also add the chestnuts, parsley and thyme. Process until a smooth paste forms. You may need to scrape down the bowl a few times to incorporate all the ingredients. Set aside.
  • Into a fry pan over a medium-low heat, add the onion, ginger, stock powder and a splash of water. Let this cook for 5 minutes stirring occasionally then add the spinach and cook until the spinach has defrosted and the water has almost reduced. Set aside to cool.
  • To a large mixing bowl, add the lentils, red peppers, pistachios, sage, fig glaze, mustard, cinnamon, salt and pepper. Add the cooled onion and spinach mixture. With gloves on, gently squeeze the ingredients together so they begin to combine. Add the ground flaxseed a little at a time until everything has combined - less is best in this case. Be sure not to make the mixture dry.
  • Lay out the pastry. About a third of the way in from the edge, spread a generous amount of the chestnut mixture over the pastry. Leave some room at the ends for folding. Place the two cooked mushrooms, cap side down onto the chestnut mixture. Take small amounts of the lentil mixture and begin to gently pack it around the under side of the mushrooms - be careful not to go over the edge. Do this under the lentil mixture covers the mushroom stalks. Pat down so it holds in place.
  • Brush egg wash around the edge of the pastry. Take the longer edge of the pastry and fold it over the mushrooms. Bring the short edge up and press to hold. Fold the ends of the pastry and join together. Gently roll the wellington over and onto a lined baking tray. This is optional but you can score a lattice pattern into the top of the Wellington with a sharp knife, being careful not to go through the pastry.
  • Pop into the oven for 15 minutes. Turn the oven up to 200ºC, give the Wellington another coat of egg wash and return to the oven for another 10 minutes or until golden.

For dry mouth & throat and sore mouth: Use very small button mushrooms. Cover with the chestnut and mushroom mixture and form into small balls. With the lentil mixture, press onto the outside of the small ball to cover and form a larger ball. Place onto a lined baking tray, cover to retain moisture and put into the oven for 10 to 15 minutes to heat through without drying. Serve with lashings of Maple Spiced Pumpkin Cashew Cream or gravy for added moisture.

Serves: 4

Prep & cooking time: 1 hour 10 minutes

  • 5 large mushrooms, divided (I used Swiss Brown here)
  • 120g vac packed or tinned chestnuts
  • 4 tablespoons white chia seeds
  • Fresh parsley, chopped
  • Fresh thyme, chopped
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon vegetable stock powder
  • Splash of water
  • 4 cubes frozen spinach
  • 400g tin lentils, drained
  • 1½ fire roasted red peppers, from a jar
  • ⅓ cup pistachio kernels
  • Fresh sage, roughly chopped
  • Water chestnuts, chopped if extra texture is required, optional
  • ½ teaspoon cinnamon
  • 2 teaspoons fig or balsamic glaze
  • 2 teaspoons seeded mustard
  • Flaxseed meal or fresh bread crumbs
  • Salt & pepper to taste
  • 1 egg

For dry mouth & throat and sore mouth: Use very small button mushrooms. Cover with the chestnut and mushroom mixture and form into small balls. With the lentil mixture, press onto the outside of the small ball to cover and form a larger ball. Place onto a lined baking tray, cover to retain moisture and put into the oven for 10 to 15 minutes to heat through without drying. Serve with lashings of Maple Spiced Pumpkin Cashew Cream or gravy for added moisture.

  • Preheat an oven to 180ºC and line an oven tray with baking paper. Place two mushrooms on the baking tray and cover with foil. Pop into the oven for 15 minutes while you make up the other fillings. Set aside to cool.
  • Tear the remaining mushrooms into chunks and add to the large bowl of a food processor. To this, also add the chestnuts, parsley and thyme. Process until a smooth paste forms. You may need to scrape down the bowl a few times to incorporate all the ingredients. Set aside.
  • Into a fry pan over a medium-low heat, add the onion, ginger, stock powder and a splash of water. Let this cook for 5 minutes stirring occasionally then add the spinach and cook until the spinach has defrosted and the water has almost reduced. Set aside to cool.
  • To a large mixing bowl, add the lentils, red peppers, pistachios, sage, fig glaze, mustard, cinnamon, salt and pepper. Add the cooled onion and spinach mixture. With gloves on, gently squeeze the ingredients together so they begin to combine. Add the ground flaxseed a little at a time until everything has combined - less is best in this case. Be sure not to make the mixture dry.
  • Lay out the pastry. About a third of the way in from the edge, spread a generous amount of the chestnut mixture over the pastry. Leave some room at the ends for folding. Place the two cooked mushrooms, cap side down onto the chestnut mixture. Take small amounts of the lentil mixture and begin to gently pack it around the under side of the mushrooms - be careful not to go over the edge. Do this under the lentil mixture covers the mushroom stalks. Pat down so it holds in place.
  • Brush egg wash around the edge of the pastry. Take the longer edge of the pastry and fold it over the mushrooms. Bring the short edge up and press to hold. Fold the ends of the pastry and join together. Gently roll the wellington over and onto a lined baking tray. This is optional but you can score a lattice pattern into the top of the Wellington with a sharp knife, being careful not to go through the pastry.
  • Pop into the oven for 15 minutes. Turn the oven up to 200ºC, give the Wellington another coat of egg wash and return to the oven for another 10 minutes or until golden.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts