Crunchy Stack of Girolles and Roasted Leeks

Crunchy Stack of Girolles and Roasted Leeks Recipe

Region / culture: Switzerland | Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Crunchy Stack of Girolles and Roasted Leeks recipe is a delightful combination of flavors and textures that will impress your guests. The crispy potato strips, tender girolles mushrooms, and roasted leeks are all brought together with a flavorful shallot sauce.

History

This recipe is a modern twist on classic French cooking techniques, combining traditional ingredients in a new and innovative way. The use of filo dough adds a crunchy texture to the dish, while the hazelnut oil and white wine in the shallot sauce bring a depth of flavor.

Ingredients

4 roma tomatoes, quartered
0.75 cup extra virgin olive oil
2 stems fresh thyme
8 tbsp unsalted butter
0.5 lb (227 g) 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
2.5 tbsp white wine
0.25 cup hazelnut oil
assorted chopped fresh herbs, such as parsley, marjoram or basil
0.25 lb (113 g) swiss chard leaves

How to prepare

Preheat the oven to 175°F (79°C).
Place the tomatoes in a baking dish with olive oil and thyme.
Bake for 1 hour.
Meanwhile, heat 1.5 tbsp of butter in a large skillet over medium heat.
When hot, sauté the mushrooms; when soft, remove from heat and set aside, reserving the juices.
Place about 3 inches of vegetable oil in a heavy stockpot, and heat over medium-high heat to 325°F (163°C).
Carefully place the potato strips in the hot oil, and fry until golden, 3 to 5 minutes.
Cut the leeks into 1-inch lengths.
When the tomatoes are cooked, increase the oven temperature to 350°F (177°C).
Place the leeks in a baking dish, and roast with 1.5 tbsp of butter and cayenne until softened, about 20 minutes.
Melt about 1 tbsp of butter, and brush it on each sheet of filo dough.
Cut the dough into 4-inch circles.
Bake in the oven with the leeks for about 5 minutes.
Remove from the oven, and set aside.
Heat 1 tbsp of butter in a skillet over low heat, and cook the shallots, white wine, and mushroom juices until the shallots are softened, about 7 minutes.
Remove from heat, and place in a blender with hazelnut oil.
Process to mix well.
Heat the remaining butter over medium heat, and sauté the mushrooms again with fresh herbs and Swiss chard until heated through.
To serve, place the leeks in the center of the plate.
Top with filo, mushrooms, and potato strips.
Spoon the baked tomato mixture around the leeks, and top with the shallot sauce.
Serve while hot.

Variations

Substitute different types of mushrooms for the girolles, such as shiitake or cremini.
Add some grated Parmesan cheese on top before serving for an extra layer of flavor.
Try using different herbs in the shallot sauce, such as tarragon or parsley.

Cooking Tips & Tricks

Make sure to rinse the leeks thoroughly to remove any dirt or grit.

- When frying the potato strips, be careful not to overcrowd the pan to ensure they cook evenly and become crispy.

- Brushing the filo dough with butter before baking helps to create a golden, flaky crust.

- Be sure to sauté the mushrooms until they are soft and tender before adding them to the dish.

Serving Suggestions

This dish can be served as a main course with a side salad or as a fancy appetizer for a dinner party.

Cooking Techniques

Roasting the leeks and tomatoes brings out their natural sweetness and adds depth to the dish.

- Frying the potato strips until crispy adds a crunchy texture to the stack.

- Sautéing the mushrooms with fresh herbs enhances their flavor and aroma.

Ingredient Substitutions

If you can't find girolles mushrooms, you can use any other type of wild mushrooms.

- Hazelnut oil can be replaced with walnut oil or olive oil.

- Swiss chard can be substituted with spinach or kale.

Make Ahead Tips

You can prepare the components of this dish ahead of time and assemble just before serving. The filo dough circles can be baked in advance and stored in an airtight container.

Presentation Ideas

Arrange the components of the stack neatly on the plate, with the leeks at the bottom and the crispy potato strips on top. Drizzle the shallot sauce around the stack for an elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc. A light salad with a citrus vinaigrette would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the stack in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 38g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Contains: Dairy, Tree Nuts

Summary

This Crunchy Stack of Girolles and Roasted Leeks recipe is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also packed with vitamins and minerals, making it a nutritious choice for a meal.

Summary

This Crunchy Stack of Girolles and Roasted Leeks recipe is a sophisticated and flavorful dish that is sure to impress your guests. With a mix of textures and flavors, this dish is a perfect choice for a special occasion or a fancy dinner at home.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I had decided to take a leisurely stroll through the farmers market in search of some fresh produce. As I meandered through the rows of colorful fruits and vegetables, my eyes landed on a beautiful display of girolles mushrooms and leeks. The vibrant colors and earthy aromas instantly captivated me, and I knew that I had to find a way to incorporate these ingredients into a dish.

I approached the vendor, an older gentleman with weathered hands and a kind smile, and asked him how he liked to prepare the girolles and leeks. He chuckled softly and said that he had a recipe that had been passed down through generations in his family. Intrigued, I eagerly listened as he described how to make a Crunchy Stack of Girolles and Roasted Leeks.

He explained that the key to this dish was in the preparation of the girolles. First, I would need to clean the mushrooms thoroughly and remove any dirt or debris. Then, I would slice them thinly and sauté them in a hot pan with a bit of butter until they were golden brown and crispy. As for the leeks, he advised me to roast them in the oven with a drizzle of olive oil and a sprinkle of salt and pepper until they were tender and slightly caramelized.

I thanked the vendor for sharing his family recipe with me and quickly gathered the ingredients I needed to make the dish. When I returned home, I rolled up my sleeves and got to work in the kitchen. As the girolles sizzled in the pan and the leeks roasted in the oven, a delicious aroma filled the air, making my mouth water in anticipation.

When the girolles were perfectly crispy and the leeks were tender and caramelized, I carefully stacked them on a plate in alternating layers, creating a beautiful and tantalizing Crunchy Stack of Girolles and Roasted Leeks. I took a bite and was instantly transported to a world of flavors and textures that danced on my taste buds.

From that day on, this recipe became a staple in my kitchen. I would make it for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time I prepared the Crunchy Stack of Girolles and Roasted Leeks, I would think back to that warm summer day at the farmers market and the kind vendor who had shared his family recipe with me.

Over the years, I have made some slight variations to the original recipe, adding a sprinkle of fresh herbs or a drizzle of balsamic glaze to enhance the flavors even more. But the essence of the dish remained the same – a simple yet elegant combination of girolles and leeks that never failed to impress.

I am grateful for the serendipitous encounter that led me to discover this delightful recipe, and I hope that others will enjoy it as much as I have. Cooking is a journey of exploration and discovery, and sometimes the most delicious recipes come from the most unexpected places. So, next time you find yourself at a farmers market or chatting with a friendly vendor, don't be afraid to ask for a recipe that might just become a new favorite in your kitchen. Bon appétit!