Print    Print to PDF

By Susan Hollingshead (Published: Apr 17, 2017)

Directions:

In a heavy pot over medium-low heat, gently cook onion, garlic, mushrooms and celery until they soften and form a liquid, stirring frequently. If using white wine, add it now and cook it for 2-3 minutes to cook off the alcohol and reduce liquid.

Add sundried tomatoes, soy sauce and liquid smoke, stirring frequently and season with pepper to taste.

To the 2 T of broth add the 2-3 T cornstarch and stir it until starch is dissolved. Slowly pour it into the mushroom mixture, a little at a time, stirring constantly until mushroom mixture is very thick.

Add asparagus to pot stirring it into the mixture and cover pot and remove from heat.

Roll out pastry to form one large rectangle. The puff pastry I use is actually scored on one side forming two squares, so I rolled out both of them each to be about 12 inches by 9 inches.

In the centre of the oblong pastry sheet gently pile in the mushroom mixture, leaving it about 1 ½ inches from the ends and brush them with milk. Fold one side of the pastry over the mushroom mixture and brush the top and edges with plant based milk. Fold over the other side sealing it onto the milk brushed edges. A 1 to 2 inch overlap is good. Using your fingers, seal the edges.

At this point, I flipped mine over so the sealed part was on the bottom. Brush milk over the top and gently score the top with a sharp knife. (it looks pretty and allows the Wellington to release the steam)


Bake at 375F for 45 minutes or until pastry is golden brown.