Start this recipe by frying the onion and garlic with the butter to soften. Add in the mushrooms and fresh herbs and cook down for 3-4 minutes. Splash in the wine to evaporate and only ½ of the mushroom soup dry mix. Add in ½ glass water and mix together well to thicken. Remove off the heat and mix in the nuts, parsley and breadcrumbs. Next, roll out the pastry, place the filling in the middle and brush around the edges with beaten egg. Roll up in the pastry, seal the edges and place onto a lined baking tray. Brush all over with beaten egg and bake in the oven at 230°C for 30-35 minutes or until golden brown. Meanwhile, mix the remaining ½ packet of mushroom soup with 300ml cold milk. Place into a saucepan and bring to the boil stirring constantly to form a sauce for the wellington. Serve the Wellington cut into slices drizzled with the sauce and cooked vegetables and potatoes.