Crunchy Stack of Girolles and Roasted Leeks with Hazelnut ?Jus?
A glamorous-looking side dish or luncheon entrée, this calls for a variety of trumpet-shaped wild mushrooms.
- 4 Roma tomatoes, quartered
- ¾ cup extra virgin olive oil
- 2 stems fresh thyme
- 8 Tbs. unsalted butter
- ½ lb. girolles (chanterelles) mushrooms
- Vegetable oil for deep frying
- 1 large potato, peeled and cut into long, thin strips
- 2 leeks, well rinsed
- 1 pinch cayenne
- Vegetable oil for frying
- 3 sheets filo dough
- 2 shallots, minced
- 2 ½ Tbs. white wine
- ¼ cup hazelnut oil
- Assorted chopped fresh herbs, such as parsley, marjoram or basil
- ¼ pound Swiss chard leaves
- Preheat oven to 175F.
- Place tomatoes in baking dish with olive oil and thyme. Bake for 1 hour.
- Meanwhile, heat 11/2 tablespoons butter in large skillet over medium heat. When hot, sauté mushrooms; when soft, remove from heat and set aside, reserving juices.
- Place about 3 inches vegetable oil in heavy stockpot, and heat over medium-high heat to 325F. Carefully place potato strips in hot oil, and fry until golden, 3 to 5 minutes.
- Cut leeks into 1-inch lengths. When tomatoes are cooked, increase oven temperature to 350F. Place leeks in baking dish, and roast with 11/2 tablespoons butter and cayenne until softened, about 20 minutes.
- Melt about 1 tablespoon butter, and brush on each sheet of filo dough. Cut dough into 4-inch circles. Bake in oven with leeks for about 5 minutes. Remove from oven, and set aside.
- Heat 1 tablespoon butter in skillet over low heat, and cook shallots, white wine and mushroom juices until shallots are softened, about 7 minutes. Remove from heat, and place in blender with hazelnut oil. Process to mix well.
- Heat remaining butter over medium heat, and sauté mushrooms again with fresh herbs and Swiss chard until heated through.
- To serve, place leeks on center of plate. Top with filo, mushrooms and potato strips. Spoon baked tomato mixture around leeks, and top with shallot sauce. Serve while hot.
This dish is a good example of many ingredients coming together to create a unified whole while maintaining their individuality. While it would pair very nicely with a medium-bodied, earthy red wine such as a Syrah from France’s Rhône Valley or a Pinot Noir from Burgundy, the recipe calls for white wine in the sauce. Drink the wine you cook with. Try Joseph Drouhin Beaune Clos des Mouches Blanc Premier Cru.