Rec: Vegetarian Thanksgiving Roll

[Jane]

VEGETARIAN THANKSGIVING ROLL

1 ounce dried porcini mushrooms
2 tablespoons unsalted butter or olive oil
2 shallots, minced
1/2 pound white mushrooms, cleaned and finely chopped
1/2 pound shiitake mushrooms, stems discarded, caps cleaned and finely chopped
2 tablespoons cream
2 tablespoons sherry
1/4 teaspoon freshly grated nutmeg
Salt and pepper
4 to 5 cups stuffing, any meat-free recipe
1 package phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted and cooled slightly

First, make the mushroom duxelles. Soak dried mushrooms in 1 cup hot water for 30 minutes to soften. Remove mushrooms and chop finely. Heat butter in heavy 12-inch skillet over medium high heat until foam subsides. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add all mushrooms to pan and saute, stirring occasionally, until golden and all liquid mushrooms give off has evaporated, about 8 to 10 minutes.

Stir in cream, sherry and nutmeg and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Remove from heat, season with salt and pepper to taste and transfer to bowl, cooling to room temperature.

Preheat oven to 400 degrees. Line large, rimmed baking sheet with parchment paper. Gently unfold phyllo and place on half a large towel. Fold other half of towel over dough to keep it moist. Place 1 sheet phyllo on parchment-covered pan. Brush with melted butter. Repeat with 2 more sheets of phyllo. Place stuffing on phyllo in a long rectangle 4 inches wide and about 9 inches long, leaving about 4 inches of phyllo on all sides. Compact stuffing with your hands.

Cover stuffing with the mushroom mixture, and compact gently with your hands. Fold short edges of phyllo over filling, then long sides. Bake 35 to 40 minutes until filling is hot and phyllo is golden brown. (To see whether filling is hot, insert point of sharp knife into center and feel it. If knife is hot, filling will be, too.) If phyllo browns too quickly, cover with foil.

Remove from oven and let sit for 10 minutes before serving. To serve, cut into inch-wide slices.

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