Wellington Done Well

Ingredients:

  • 36.00 oz Extra Firm Tofu
  • 4.00 tbsp Butter
  • 3.00 Carrots Sliced
  • 3.00 Celery Stalks Sliced
  • 1.00 Small Onion Chopped
  • 1.00 tsp Paprika
  • 1.00 tbsp Sea Salt
  • 0.50 tsp Black Pepper
  • 1.00 tbsp Onion Powder
  • 2.00 Eggs
  • 0.50 cup Whole Grain Flour
  • 1.00 lb Sliced Brown Mushrooms
  • 3.00 Shallots chopped
  • 2.00 tbsp Butter
  • 0.00 Salt and Pepper to taste
  • 0.50 cup Mushroom liquid from saute above
  • 1.00 Chopped Sweet Onion
  • 8.00 oz Chopped Mushrooms
  • 3.00 tbsp Butter
  • 3.00 tbsp Unbleached Flour
  • 0.50 cup Water
  • 1.00 cup Milk
  • 0.00 Salt and Pepper to taste
  • 1.00 Large Sheet of Puff Pastry
  • 1.00 tsp Mustard

Directions:

Sauté your mirepoix of carrots, onions and celery in a large cast iron pan with butter and/of olive oil until carnalized and tender. This is where your tofu will pick up most of it