Tofu & Mushroom Baked Wellington with a Shiraz Red Wine Sauce
1 block tofu sliced & marinated in soy & ginger
2 brown onions finely sliced
3 cups sliced cap mushrooms
1 tbspn garlic chopped
1 tbspn olive oil
1 cup cream cheese
½ cup yoghurt
½ cup chopped roasted almonds
1 tbspn chopped fresh basil
1 tbspn chopped spring onions
1 tspn sea salt
1 cup shiraz
black pepper to taste
4 sheets puff pastry
Preheat oven to 180 degrees.
In the midst of cold winter a baked Wellington with creamy mushrooms & a red wine sauce can really warm your soul.
Pan fry your 8 slices of tofu gently on both sides in a little olive oil until golden & set aside on kitchen paper.
In a heavy based saucepan sauté onions, garlic, oil, salt & mushrooms for 5 minutes before adding in your Shiraz, yoghurt & cream cheese. Cook these in for another 5 minutes before finishing with basil, pepper, almonds & spring onions. Remove from heat & cool down in a bowl in the fridge.
Defrost your sheets of puff pastry & one at a time lay out a sheet & place a slice of tofu in the centre. Cover this with a liberal dollop of creamy mushrooms & one more slice of tofu. Fold up the pastry to form a parcel, your Wellington. Repeat the process until you have 4 & then bake for 20 minutes or until golden.
Shiraz Red Wine Sauce
2 cups shiraz
1 cup butter chilled chopped into small pieces
1 tbspn finely sliced garlic
1 cup finely sliced Spanish onion
1 tsp sea salt
black pepper to taste
In a heavy based saucepan sauté onion, garlic, salt & little butter for a couple of minutes before adding in the Shiraz. Turn the heat right up & begin adding the remaining butter pieces. As the wine reduces it will begin to thicken with the butter & intensify in flavour. Finish with pepper.
Pour sauce over baked Wellingtons & serve.
Serves 4.
©Sacred Chef. Vegetarian cooking classes in Maleny
Posted in Recipes Tagged: baked wellington, delicious, eco living, healthy food, mushrooms, pastry dish, recipe, red wine sauce, shiraz, tofu, vegetarian, winter favourite
