Mushroom Wellington

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6 medium or 4 large portabello mushrooms, stalks trimmed and cleaned

3 onions, peeled and chopped

2 tablespoons of olive oil

2 tablespoons of butter

300 g of baby spinach

4 sprigs of thyme

1 sheet of frozen puff pastry, partially thawed

1 egg, beaten

1 tablespoon of dijon mustard

salt and pepper to taste

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