Millenium - Wild Mushroom, Wild Rice, and Root Vegetable Roulades

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Wild Mushroom, Wild Rice and Root Vegetable Roulades

 

Recipe By :The Millennium Cookbook - Eric Tucker & John Westerdahl, M.P.H.,

R.D.,C.N.S

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 leeks -- washed and cut unto 1/2-inch dice

4 cloves garlic -- minced

1/4 cup dry sherry OR vegetable stock

1 pound assorted cremini, shiitake, and chanterlle

mushrooms -- sliced thin

2 parsnips -- cut into 1/2-inch dice

1 turnip -- cut into 1/2-inch dice

1 small butternut squash -- cut into 1/2-inch dice

1 celery root bulb -- peeled and cut into 1/2-inch dice

1 teaspoon dried thyme

1/2 teaspoon ground nutmeg

1 teaspoon dried sage

2 teaspoons sea salt

1 cup vegetable stock

1 1/2 cups cooked wild rice

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

 

This is a great fall or winter dish, and it can be made as elegant or casual as

you like. You can make both the filling and the Dijon Mustard-Lentil Sauce the

day before, though the sauce actually comes together in under half an hour.

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

over medium heat until the vegetables are softened, about 10 minutes. Add the

mushrooms, parsnips, turnip, squash, celery root, thyme, marjoram, nutmeg, sage,

salt, stock, and wild rice and cranberries, if desired. Cover and simmer until

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

in the wild rice, and let cool.

To assemble: Preheat the oven to 350F. Remove 2 filo sheets, place them flat

on a work surface. Place a damp towel over the remaining filo to keep it moist.

Brush the 2 sheeta with oil, then cover 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 four portions, transfer them to a baking sheet, and bake for 20 minutes, or

until 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 two filo triangles standing up in the center of the plate.

Sprinkle with lentild, chives, or tarragon.

 

 

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Per serving: 291 Calories (kcal); 2g Total Fat; (4% calories from fat); 7g

Protein; 66g Carbohydrate; trace Cholesterol; 953mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0