This recipe is really just a variation of the vegetable pie from January 24th, but a little lighter and quicker! In this case, I not only roasted squash and brussels sprouts and sauteed mushrooms, but also included some cooked wild rice.
On the first night we ate the rolls with miso-mushroom gravy. After that Vernon took them to work and had them without sauce, which was still tasty!
Erica made a variation of these when I was in Ottawa, so she turned me onto the phyllo, and I love it! It makes it easy to portion out the meal, it adds a tasty crunch, and it looks fancy. Next time I might leave out the rice and add tofu, and maybe some spinach!
1 package frozen phyllo pastry, thawed overnight in the fridge
1 cup wild rice, cooked in vegetable broth
1 small butternut squash, peeled and cut into small cubes
2 handfulls of brussels sprouts, cleaned and quartered
3 cups cremini mushrooms, sliced
1 large shallot, finely chopped
Toss the squash and brussels sprouts with olive oil and spread on a sheet pan. Slice a few cloves of garlic thinly and spread over the squash. Sprinkle with salt. Bake at 400F for about 40 minutes.
Heat some olive oil in a pan, with the chopped shallot and some minced garlic. When they become fragrant, add the mushrooms. Add a dash of white wine and some salt. Keep cooking until the mushrooms are soft. Add thyme and cook a couple of minutes longer.
If there is any liquid left in the pan, save it and use a slotted spoon to take out the mushrooms. Set aside.
Lay the phyllo out flat and cover it with wax paper and a damp dish towel. It dries out quickly and this will keep it moist. On a flat surface, spread out a sheet of phyllo, making sure the rest gets re-covered. Brush with a thin layer of olive oil. Add another layer of phyllo. Continue like this, layering oil and pastry, stacking 4-5 sheets of phyllo. Proceed carefully, but don’t worry too much if the sheets tear a little.
Spoon a strip of all the fillings along the center of the phyllo. Roll everything up and transfer to a baking sheet. Brush the roll with more olive oil and bake at 350F for 20-25 minutes, or until it starts to look golden.
Cut into pieces and maybe top with gravy!
Miso Mushroom Gravy
1/2 cup miso paste
1/2 cup olive oil
3 tblsp. cornstarch
2 tsp. garlic
2 cups of water
leftover cooking liquid from sauteed mushrooms
Place all ingredients, except for the water, in a food processor and mix well. Add the water and mix again. Transfer everything into the pan you cooked the mushrooms in. Heat, always gently whisking, until the gravy starts to thicken. Done!