7 large flat or portobello mushrooms
4 garlic cloves, finely chopped
2 brown onions, finely chopped
3 sprigs fresh rosemary, leaves picked
4 sprigs fresh thyme, leaves picked
400g tin green lentils, drained and rinsed
salt and freshly ground black pepper
160²µ/5ΒΎ΄Η³ϊ dried apricots
200g/7oz mixed nuts (such as walnuts, pecans and almonds)
2–3 tbsp olive oil
2 x 320g packs ready-rolled vegan puff pastry