I am making ONE exception to my rule about recipes being super-simple. This is not my usual super-simple recipe, but as holiday centerpiece dishes go, it’s simple compared to many, so once a year, maybe twice, won’t wreck anybody… but it’s glorious! Yummy, hearty, and beautiful on the table!

Ingredients:

4 Sheets of (vegan or gluten free – as suits your needs) puff pastry (or 2 large sheets) or 6-8 sheets phyllo

Olive oil or vegan butter, melted

Mushroom Duxelles
1 1/2 c finely chopped brown, mixed mushrooms
1 large shallot, minced
1 clove garlic, minced
1 tsp thyme
salt and pepper
white cooking wine (optional)
Olive oil or vegan butter, melted

Veggie Filling:
1/3 cup coarsley chopped/diced potato or sweet potato
1/3 cup coarsley chopped/diced carrots
1/3 cup coarsley chopped/diced turnip
1/3 cup coarsley chopped/diced leek
1/3 cup coarsley chopped/diced peas
1/3 cup coarsley chopped/diced spinach
1 tbsp minced parsley
Olive oil, salt and pepper

Prepare the fillings first, as you don’t want them soaking into the pastry while you put things together.

Sauté the mushrooms, garlic, and shallot in the butter or oil, and add a splash of wine (if you like), salt and pepper. Let this simmer down to be almost like a paste with not too much liquid. Set aside.

Lightly sauté the vegetables for about 5 minutes, just to tenderize and blend flavors. Set aside.

Preheat the over to 400 degrees.

On a baking sheet, on parchment paper, spread out a sheet of the puff pastry Join 2 if they are small) OR use several stacked layers of phyllo, brushing on a bit of melted butter or oil between layers. Spread the veggies on the pastry, leaving a 1” margin. Roll up the pastry to make a log-shaped roll, and set it aside for a minute.
Lay out the next layer of pastry on parchment and spread the mushroom mixture out the same way. Set the veggie roll (minus the parchment) in the center of this layer and then roll the mushroom layer around the “log”, leaving the seam underneath the large roll. Pinch the ends closed or tuck them under.
Brush the roll with oil or butter and lightly score the top lightly. Sprinkle with coarse salt.

Bake for 40 minutes, until golden brown and puffy.