The beef wellington’s pastry bottom can become soggy if the mushroom and beef juices fall on the base during cooking. u003cbr/u003eu003cbr/u003eTo avoid this, keep cooking the mushroom filling until the liquid has completely evaporated. You can use paper towels to blot the mushrooms for additional protection too. u003cbr/u003eu003cbr/u003eBrushing the bottom crust with a beaten egg will create a seal between the filling and pie dough, ensuring the crust remains flaky and crisp.