RECIPE

[Guest guest]

This is from Millennium cookbook, by Eric Tucker. I made it for

Christmas two years ago and it was a big hit. Cook the wild rice

ahead, then make the sauce and the filling the day before; you'll save

yourself some time! :-) It's well worth it though, even if you do it

all in one day like I did. I will post the sauce recipe later...

running late here.

 

Wild Mushroom, Wild Rice & Root Vegetable Roulades

makes 4 servings

 

2 leeks, washed & cut into 1/2 " dice

4 cloves garlic, minced

1/4 c dry sherry or vegetable stock

1 pound assorted cremini, shiitake, and chanterelle mushrooms, sliced thin

2 parsnips, cut into 1/2 " dice

1 turnip, cut into 1/2 " dice

1 small butternut squash, cut into 1/2 " dice

1 celery root bulb, peeled, cut into 1/2 " dice

1 tsp dried thyme

1 tsp dried marjoram (optional)

1/2 tsp ground nutmeg

1 tsp dried sage

2 tsp sea salt

1 c vegetable stock

1 1/2 c cooked wild rice

1 c cubed seitan, tofu, or tempeh (optional)

1/4 c dried cranberries (optional)

 

1 pkg filo dough, thawed

canolaoil for brushing the dough

Dijon Mustard-Lentil Sauce

Cooked French Lentils, minced chives, or fresh tarragon for garnish

 

To make the filling: In a large saucepan, cook the leeks, garlic and

sherry over medium heat until the vegetables are softened, about ten

minutes. Add the mushrooms, aprsnips, turnip, sqush, celery root,

thyme, marjoram, nutmeg, sage, salt, and stock, as well as the seitan

and cranberries, if desired. Cover and simmer until the root

vegetables are just tender, about 15 minutes. Remove from the heat,

stir in the wild rice, and let cool.

 

To assemble: Preheat the oven to 350*F. Remove two filo sheets,

placing them flat on a work surface. Place a damp towel over the

remaining filo to keep it moist. Brush the two sheets with oil,

thencover with 2 more sheets and brush with oil again. Repeat the

process until 8 sheets have been used. Spread the filling on the

bottom third of the filo stack in a bed about 2 inches deep and 2

inches thick. Starting at the bottom, roll the stack into a tight

cylinder. Cut it into 4 portions, transfer them to a baking sheet,

and bake for 20 minutes, or until the crust is golden.

 

Place about 1/3 cup of Dijon Mustard-Lentil Sauce in the center of a

dinner plate. Slice a filo roulade in half diagonally so each piece of

filo looks like a triangle. Place the two filo triangles standing up

in the centerof the plate. SPrinkle with lentils, chives or tarragon.