Melt the butter in a skillet then add the shallots and sauté until translucent.
Add the chopped mushrooms then cook until the mixture starts to turn brown while stirring constantly to prevent it from burning.
Add the wine and continue to cook to reduce the mixture so most of the liquid has evaporated.
Season to taste with an all-purpose rub. The mixture should feel wet and pasty. Set aside.
Tofu Wellington
Preheat the camp oven to 400 degrees F (205 degrees C).
Cut tofu into strips and sauté with a bit of vegetable oil until the sides are light brown. Set aside.
Separately blanch the asparagus, green beans, carrots, and zucchini. Set aside.
Dust your work countertop with flour. Add the dough then roll it into a rectangle.
Spread an even layer of duxelles mushrooms mixture on the dough.
Place the tofu and vegetables on top of the duxelles then dust with all-purpose rub.
Paint the long edges with some beaten egg. Fold into a lengthwise pouch and pinch the seams. Brush egg wash mixture all over the pouch.
Place the vegetable wellington in the preheated oven and cook for about 20 minutes until the crust is golden brown.
Vegetable Stock
In a skillet add the mirepoix (onion, carrot, and celery) and sliced mushrooms. Drizzle with oil and all-purpose rub then toss until all the vegetables are thinly covered.
Place the skillet of vegetables into the preheated camp oven and roast them for about 30 minutes to get some color.
Remove the skillet from the camp oven and place it on a stove then add the water.
Add the thyme and water then simmer for about 30 minutes.
Whip out your propeller blender and puree the broth in the pot.
Strain the liquid and discard the solids.
Mushroom Gravy
Reheat 2 cups of the strained vegetable stock and season with salt and white pepper to taste.
Make a slurry using cornstarch and water.
Slowly add the slurry to the hot vegetable stock while stirring with a whisk. The mixture will thicken. Stop when you reach the gravy consistency you like. Remove and keep warm.
To Serve
Pour the mushroom gravy into a gravy bowl or jug.
Slice the vegetable wellington and serve, allowing people to add their own gravy to their personal preference.