Almost Beef Wellington With Madeira Sauce

A flaky pastry surrounds a savory ‘beef’-and-mushroom filling in this delicious dish. Serve it with mashed baby red potatoes.

• For the Mushroom Mixture:
  2 shallots, finely chopped
  2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
  2 garlic cloves, finely minced
  2 cups finely chopped button mushrooms
  1/4 cup Madeira wine
  2 tsp. finely chopped parsley
  1 tsp. minced fresh thyme
  Salt and pepper, to taste
  
  For the ‘Beef’ Wellington:
  1 puff pastry sheet
  1 cup prepared mushroom mixture
  1 pkg. faux-steak strips (try Morningstar brand)
  
  For the Madeira Sauce:
  2 Tbsp. olive oil
  1 Tbsp. finely chopped shallots
  1 cup Madeira wine
  1 sprig thyme
  2 bay leaves
  3 cups beef-flavored broth
  1 tsp. crushed black peppercorns
  1 Tbsp. arrowroot or cornstarch
  1/4 cup cold water
  2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
  Salt and pepper, to taste
  
  

For the Mushroom Mixture:
• In a medium sauté pan, cook the shallots in the vegan margarine for 2 minutes.
• Add the garlic and the button mushrooms. Cook for 5 minutes.
• Add the wine and cook until almost evaporated.
• Stir in the parsley and the thyme and adjust the flavor with the salt and pepper. Set aside.

For the ‘Beef’ Wellington:
• Thaw the puff pastry sheet and fill with the mushroom mixture and faux-steak strips. Fold over and crimp.
• Place in the refrigerator for 30 minutes.
• Bake at 400°F for 15 to 20 minutes, or until brown and crisp.
• Serve with the Madeira Sauce (see below).

For the Madeira Sauce:
• In a medium saucepan, heat the olive oil. Add the shallots and cook for a few minutes.
• Add the wine, thyme, and bay leaves. Cook until reduced by half.
• Add the broth and the peppercorns and cook for 20 minutes.
• Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken and then add the vegan margarine. Season with the salt and pepper and serve.

Makes 4 servings