Duxelles of "chicken" and mushroom croûte recipe

Directly from La France... Duxelles of "chicken" and mushroom croûte

Makes 4 servings
Ingredients

For mushrooms duxelles
1/2 cup vegan margarine
4 tbsp. garlic, shallot (shallot), chopped
2 cloves fresh garlic finely chopped
1 pound chopped mixed fresh mushrooms
Dry white wine or vegetable broth
1 ½ tbsp. chopped fresh parsley
1/2 tsp. fresh rosemary
1 ½ tsp. chopped fresh thyme
Salt to taste
Pepper to taste
3/4 cup soy milk

For the mirepoix of "chicken":
2 tbsp. vegan margarine
1/2 cup chopped onion
1/4 cup celery (celery), chopped
1/4 cup chopped carrot
1 lb. vegetarian chicken strips or chopped seitan
Salt to taste
Pepper to taste

To assemble the dish:
A box of filo pastry
1 Tbsp. vegan margarine, melted

For the mushroom duxelles:

In a large skillet, melt margarine and saute the shallot garlic for 3 to 4 minutes. Add garlic and saute everything until lightly browned.

Add mushrooms and sauté for ten minutes, while stirring constantly. Then lower heat and let simmer until all moisture has evaporated. Pour the white wine or vegetable stock over the mushrooms, the amount you consider necessary to remove and dissolve the residue of the ingredients in bottom of pan.

Add the parsley, rosemary, thyme, salt and pepper. Continue to simmer for 1 to 2 minutes. Add soy milk and stir until well blended. Try and add more salt or pepper if necessary. Let the mixture is reduced, stirring frequently, until thick enough to be used for filling.

For the mirepoix of "chicken":

Melt the margarine over medium heat, almost slow, in a small saucepan. Cook vegetables, stirring frequently for about 5 minutes. Check the "chicken" in the pan while still stirring.

Continue cooking until vegetables are tender, but do not let brown. Add salt and pepper, and remove it from the fire.

To assemble the dish:

Preheat oven to 350 ° F. Place a sheet of puff pastry on a lightly greased baking sheet. Distributes duxelles over the center of puff pastry, without coming to shore. Top with the mirepoix of "chicken." Roll it and transfer it to another lightly greased baking sheet with edge folds down. Pour melted margarine over the top. Bake for 15 to 20 minutes, until lightly browned.