Creamy mushroom Puff

[Guest guest]

A recipe from The Vegan Family:

 

A third of a cup/60g/2oz of vegan margarine

4 tablespoons of plain white flour

1 onion

4 cloves of garlic, crushed or very finely chopped (this can be reduced or left

out if desired)

3 cups of mushrooms, sliced

half a litre/500ml of soya milk

1 glass of white wine (or stock)

handful of chopped parsley

salt and pepper to taste

 

approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for

extra laziness!!!)

 

Melt the margarine and cook the onion and garlic in it for a few minutes and

then add the sliced mushrooms and cook for a couple of minutes more. Add the

flour and stir well. Gradually add the soya milk stirring all the time and then

the wine and keep stirring on a low heat until the sauce thickens. Once thick

remove from the heat and add your seasoning and the parsley. Allow to cool

slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes

reserving some pastry for decoration. Place one sheet of pastry on a greased

baking tray. Heap the slightly cooled sauce onto it leaving a space round the

edges. Place the top sheet on and seal up the edges with some soya milk or water

(fold over if needed). Make some small slits on the top of the puff and let your

artistic side shine with the reserved pastry! I usually make holly leaves to

place on the top but do whatever you like. Glaze with soya milk and then bake in

a medium hot oven for about half an hour or until the pastry seems cooked (no

soggy bits and nicely puffed up!)

 

Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry

sauce and vegetables of your choice - a feast!