Wild Mushroom Asparagus Ragout in Phyllo Basket
A spring fantasy meal, hearty and very impressive for those guests who wonder if you’re vegetarian,
what do you eat?! Wonderful with oven roasted new potatoes carved into mushroom shapes. A
simple garnish made from the green part of the leek puts this one over the top! Makes six baskets.
For Phyllo Baskets:
6 leaves thawed phyllo pastry
1/4 c. olive oil
1/4 c. mixed fresh herbs...parsley, sage, rosemary and thyme
freshly ground pepper
popover or large muffin pan
Preheat oven to 375. Lay one leaf phyllo on cutting board. Brush lightly with melted butter or oil.
Sprinkle with a little chopped herbs. Cut into 4 squares and begin layering one over the other in a
popover cup, pressing to sides of pan, allowing upper edges to stick up at varying angles. Continue
with remainder of phyllo sheets. Place in bottom third of oven to bake for approximately 5 minutes,
until evenly browned. Allow to cool slightly, then carefully remove from pan.
For Ragout:
2 c. cooked lentils
1 lb. mixed wild mushrooms, such as crimini, portabella, morels, oyster, etc., sliced
1/2 lb. sliced asparagus
3 large red ripe tomatoes, medium dice
4 tbsp. olive oil
2 c. white wine
1 leek, white part cut into thin rounds, green reserved for garnish
4 cloves garlic, minced
fresh chopped herbs: parsley, sage, rosemary and thyme, approximately 1/3 c.
Saute leeks, garlic and mushrooms in oil over medium high heat until they begin to brown. Pour in
wine and reduce a few minutes, until sauce thickens. Add asparagus, tomatoes and lentils and simmer
until sauce thickens again. Add herbs and taste for seasoning.
Meanwhile, take one green leek leaf and fold in half lengthwise. With sharp knife, make triangular cuts
end to end down the edge where the two sides meet, forming a “fern” leaf when opened.
Set a phyllo baskets on dinner plates. Spoon ragout into baskets with a little sauce around outside.
Garnish with leek fern leaves and additional herb sprigs if desired.