Crunchy Stack of Girolles and Roasted Leeks with Ha

Name: Crunchy Stack of Girolles and Roasted Leeks with Hazelnut ?Jus?
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Roma tomatoes, quartered; 3/4 cup extra virgin olive oil; 2 stems fresh thyme; 8 Tbs. unsalted butter; 1/2 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 1/2 Tbs. white wine; 1/4 cup hazelnut oil; Assorted chopped fresh herbs, such as parsley, marjoram or basil; 1/4 pound Swiss chard leaves

Servings: persons

4 Roma tomatoes, quartered
3/4 cup extra virgin olive oil
2 stems fresh thyme
8 Tbs. unsalted butter
1/2 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 1/2 Tbs. white wine
1/4 cup hazelnut oil
Assorted chopped fresh herbs, such as parsley, marjoram or basil
1/4 pound Swiss chard leaves

1
Preheat oven to 175F.
2
Place tomatoes in baking dish with olive oil and thyme.
3
Bake for 1 hour.
4
Meanwhile, heat 11/2 tablespoons butter in large skillet over medium heat.
5
When hot, saute mushrooms; when soft, remove from heat and set aside, reserving juices.
6
Place about 3 inches vegetable oil in heavy stockpot, and heat over medium-high heat to 325F.
7
Carefully place potato strips in hot oil, and fry until golden, 3 to 5 minutes.
8
Cut leeks into 1-inch lengths.
9
When tomatoes are cooked, increase oven temperature to 350F.
10
Place leeks in baking dish, and roast with 11/2 tablespoons butter and cayenne until softened, about 20 minutes.
11
Melt about 1 tablespoon butter, and brush on each sheet of filo dough.
12
Cut dough into 4-inch circles.
13
Bake in oven with leeks for about 5 minutes.
14
Remove from oven, and set aside.
15
Heat 1 tablespoon butter in skillet over low heat, and cook shallots, white wine and mushroom juices until shallots are softened, about 7 minutes.
16
Remove from heat, and place in blender with hazelnut oil.
17
Process to mix well.
18
Heat remaining butter over medium heat, and saute mushrooms again with fresh herbs and Swiss chard until heated through.
19
To serve, place leeks on center of plate.
20
Top with filo, mushrooms and potato strips.
21
Spoon baked tomato mixture around leeks, and top with shallot sauce.
22
Serve while hot.

2065

kcal

Calories

223

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Roma tomatoes, quartered, 3/4 cup extra virgin olive oil, 2 stems fresh thyme, 8 Tbs. unsalted butter, and more.

Yes, Crunchy Stack of Girolles and Roasted Leeks with Hazelnut ?Jus? falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Stack of Girolles and Roasted Leeks with Hazelnut ?Jus?

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions