Im planning on doing a fancy dinner for friends where the main dish is a beef Wellington. Everyone is excited about it, however theres a problem- a few guests are allergic to mushrooms. I know purists will argue the duxelle is important to the dish, and other would say to do something else, but I was wondering if there was a substitute for the duxelle? So far, I thought of these two:
One: boiled chestnuts, peeled then chopped in a food processor, then pan seared with garlic, shallots and herbs.
Two: Tofu, also ground in a food processor, then pan seared with butter, onions/shallots, beef stock and herbs.
Do either alternates sound like they would be good substitutions? I'm open for suggestions as well. Thanks
bon appetit
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