Vegetarian Mushroom Wellington with Gravy

culinaryginger.com

Cathy

4 tablespoons canola oil

2 ¼ pounds (1,000g) mushrooms, finely chopped see note

2 cups (226 grams) yellow onion, finely chopped

¾ cup (96 grams) celery, finely chopped

1 cup (128 grams) carrot, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 ¾ teaspoons fresh rosemary, chopped

1 ½ teaspoons fresh sage, finely chopped

1 teaspoon salt

½ teaspoon ground black pepper

2 tablespoons tomato paste

½ cup (64 grams) mashed sweet potato (white or orange)

¾ cup (96 grams) breadcrumbs

Frozen puff pastry, defrosted & kept cold until needed

Milk for brushing pastry

1 teaspoon canola oil

1 tablespoon flour

1 cup (236 ml) vegetable stock

Directions at culinaryginger.com

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