To Prepare Ahead: I prepare these Wellingtons up until the baking step, and freeze them raw. I then take them out the night before I plan to serve them, and make sure to get close to room temperature before baking. Mushroom sauce can be made ahead and frozen. You may need to add some water to it when reheating.
This recipe makes enough for 20 Wellingtons. You can make 10 at a time and freeze the leftover broccoli stir fry for another time. OR you can add 2 eggs, 2-3 T flour, and 1 T onion soup mix to the leftover broccoli stir fry, and pop it in a 8×8 pan or about 10 muffin tins. Bake at 350 for 45 minutes for an incredible broccoli-mushroom kugel!