Mushroom And Seitan Phyllo Rolls

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* Exported from MasterCook *

 

Mushroom And Seitan Phyllo Rolls

 

Recipe By : advertisement - VT Magazine, March 2002, page 62

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***FILLING***

1/4 pound cremini mushrooms

3 ounces button mushrooms

3 ounces shiitake mushrooms

1/4 pound shiitake mushrooms

cut into small dice

1 clove garlic -- minced

1/2 carrot

cut into small dice

1/4 teaspoon fresh rosemary -- minced

1 tablespoon fresh flat leaf parsley -- minced

1/4 cup Extra Virgin Olive Oil

2 tablespoons sherry

1/4 teaspoon unbleached white all-purpose flour

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme -- minced

***PHYLLO DOUGH***

1/2 box phyllo sheets

brought to room temperature

1/4 cup extra Virgin Olive Oil

1/4 cup fresh flat parsley leaves

1/2 cup mushroom filling

 

Yield: 2 rolls, about 4 appetizer servings. Filling yields approzimately 2

cups. Phyllo Dough yields about 2 rolls.

 

A great starter; elegant, tasty and healthy. Created by Linda " Sparky "

Mortirner, a student at the Natural Gourmet Cookery School.

 

Wipe mushroom caps with a damp cloth, remove stems.

 

Cut the mushrooms into small dice. Mix them together and set aside in a

medium bowl.

 

Heat a medium size skillet over medium heat. When the pan is hot, add 2

tablespoons of the oil to the pan.

 

Saute the mushroom mixture until tender about 5 minutes.

 

Remove from the heat and set aside. Heat a small size skillet over a

medium heat. When pan is hot, add the remaining 2 tablespoons of the oil

to the pan.

 

Saute the seitan for about 2-3 minutes. Add the carrots and garlic and

saute until tender, about another 2 minutes.

 

Combine seitan mixture with mushroom mixture in medium pan and return to

medium heat. Add rosemary, salt, and pepper and cook 2-3 minutes. Remove

mixture from pan into large bowl. Sprinkle in parsley and set aside.

 

Add sherry to medium skillet and deglaze over medium heat.

 

Stir in the flour, this will thicken the liquid slightly.

 

Stir the sherry liquid into mushroom mixture.

 

Let the mixture cool prior to tilling the phyllo.

 

Phyllo Dough (Yield about 2 rolls): Have no fear when using phyllo. if it

is stored and treated properly, it can be fun to use in a number of

recipes. The real trick is to keep the phyllo dough covered with a damp,

clean towel when you are using it. Only take one sheet at a time and be

gentle when holding and handling the phyllo. Have plenty of Extra Virgin

Olive Oil handy to oil each layer of dough you use.

 

Pre-heat oven to 350F.

 

On a clean, flat surface, lay one sheet of phyllo dough out flat and cover

with a damp towel.

 

With a pastry brush. " paint " the entire phyllo sheet with a light coating

of olive oil.

 

Place a second sheet of phyllo down on top of the first sheet, again,

" paint " the entire sheet with oil.

 

Place parsley leaves n a row along side each other on this layer of

phyllo. approximately 1/2 " from the top of the phyllo sheet.

 

Lay another phyllo sheet over this layer, and again " paint " the phyllo

sheet with oil.

 

Spread the mushroom filling across the phyllo dough, approximately 1/3 of

the way up from the bottom of the sheet.

 

Roll the phyllo up, covering the mixture, remembering to oil phyllo as you

roll. The roll should end with the parsley leaves faintly showing on the

top of the roll.

 

Score the phyllo roll with a sharp knife.

 

Gently place the roll onto a sheet pan.

 

Place in oven and bake for 20-30 minutes until crisp and golden. Let cool

on sheet pan.

 

When cool, peel off outer layer of phyllo to reveal parsley heaves, slice

on a diagonal into 4 rolls. Serve with rosemary oil and red pepper oil as

garnish.

 

Wine recommendation: Gewurztraminer

 

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