Ingredients
1/2 cup chopped fresh mushrooms1 tablespoon butter2 teaspoons all-purpose flour1/4 teaspoon pepper, divided1/2 cup half-and-half cream1 large egg yolk2 tablespoons finely chopped onion1/4 teaspoon salt1/2 pound ground beef1 tube (4 ounces) refrigerated crescent rollsLarge egg, lightly beaten, optional 1 teaspoon dried parsley flakes
Preparation
In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside.
In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes.
Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
