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COOKING INSTRUCTIONS: For the Carrots: Preheat oven to 400째F. Place carrots in a large skillet and cover with cold water. Season gently with salt. Bring to a boil and cook until carrots are tender. Season cooked carrots with salt and pepper. Add thyme sprigs to pan, drizzle with 2 tablespoons olive oil, toss to coat, and transfer to oven. Roast, turning occasionally, until carrots are lightly caramelized, about 30 minutes. Remove from oven, discard thyme, and set aside. Reduce oven temperature to 350째F. For the Duxelles: Place mushrooms in a food processor. Pulse until finely chopped. Heat 3 tablespoons olive oil in a large skillet over high heat. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 12 minutes. Add shallots and garlic and cook, tossing and stirring, about 1 minute. Add soy sauce and bourbon and cook about 2 minutes. Add bread crumbs and stir to combine. Transfer mixture to a bowl.

Meanwhile, heat 3 tablespoons olive oil

piece of parchment paper and place

in a large skillet over medium-high heat.

remaining bean/cashew mixture on top

Add shiitake mushrooms and cook, stirring

of it in a rough 8-inch by 3-inch row. Lay a

frequently, until moisture evaporates and

second sheet of parchment paper on top,

mushrooms are beginning to brown, about

followed by a second rimmed baking sheet.

12 minutes. Add leeks and celery and cook,

Press down firmly all over the baking sheet to

stirring frequently, until softened, about

spread mixture into a thin, even layer that will

4 minutes. Add garlic and cook, about 30

roughly fit on a piece of phyllo dough leaving

seconds. Season with salt and pepper and

a 2-inch border all around.

add to food processor.

Remove top baking sheet and top layer of

Process dried beans and mushroom mixture

parchment paper. Place a single layer of

until roughly chopped. Transfer to bowl

phyllo dough on top.

with cashews. Transfer sunflower seeds and pumpkin seeds to food processor and pulse until roughly chopped. Transfer bowl with bean/cashew mixture. Add remaining parsley, tarragon, chives, and chervil to mixture and fold together. Season generously with salt and pepper.

Brush with olive oil, add another sheet of phyllo, and repeat, adding a total of 5 to 6 layers of phyllo and oil (do not oil final sheet of phyllo) Place a sheet of parchment paper on top of last phyllo sheet, place the second baking sheet on top, and holding both baking sheets together, invert the stack.

To Assemble: Lay a single sheet of phyllo on

Remove the top baking sheet and the top

a clean work surface and brush with olive oil.

parchment. You should now have 6 layers of

(Make sure to keep remaining phyllo covered

phyllo with a thin, even layer of bean/cashew

with plastic wrap to avoid drying out). Layer

mixture on top.

In a small bowl, toss bacon and mushrooms

with about 1 1/2 cup bean/cashew mixture,

with maple syrup until thoroughly coated.

leaving a 2-inch border all around.

Roughly chop mixture and add to bowl with duxelles. Add half of parsley, tarragon, chives,

Roll the phyllo and stuffing up like a burrito,

and chervil and fold mixture together. Season

tucking in the sides about halfway through

generously with salt and pepper and set

rolling. Set the cigar-shaped roll aside.

aside. Lay a clean sheet of phyllo on your work For the Cashew-Bean Mixture: Place cashews

surface and brush with olive oil. Lay two

in a medium saucepan and add stock. Season

more sheets on top, brushing each with olive

very lightly with salt. Bring to a boil and cook,

oil as you layer them.

stirring occasionally, until liquid has almost

Place the existing carrot/mushroom roll on top and roll up to secure. Set aside. Lay out a fresh sheet of phyllo and brush with olive oil. Place roll on top and roll up. Repeat, adding more layers of phyllo and olive oil until all of the phyllo is used up. Transfer roll, seam-side down, to a parchment-lined rimmed baking sheet. Brush with more olive oil, sprinkle with coarse sea salt, and score gently with a sharp paring knife at 1-inch intervals all the way across the top.

completely evaporated, about 30 minutes.

Spread half of mushroom duxelles evenly over

Bake until golden brown, crisp, and puffed,

Remove from heat and season to taste with

bottom two thirds of phyllo sheet, leaving a

about 40 minutes. Remove from oven and let

salt and pepper. Transfer cashews to food

2-inch border all around. Lay roasted carrots

cool for 10 minutes.

processor and pulse until finely chopped.

in even, parallel rows in the mushrooms and

Transfer to a large bowl.

cover with remaining mushrooms, pressing

For the Gravy: Combine 3 tablespoons

down with clean hands to form an even layer.

olive oil and flour in a medium saucepan

Spread beans on a foil or parchment-lined

Place the cigar-shaped phyllo roll on top of

over medium-high heat and cook, stirring

rimmed baking sheet in an even layer. Transfer

the carrots and mushrooms.

constantly with a whisk until flour is nutty brown, about 3 minutes. Whisking constantly,

to oven and roast, stirring occasionally, until beans are mostly split open and outer skins are

Roll the phyllo sheet up into a tight cylinder

slowly drizzle in stock. Add soy sauce, thyme

beginning to get crunchy, about 35 minutes.

and set aside.

sprigs, and bay leaves. Bring to a boil, reduce to a simmer, and cook until thickened, about

Transfer mixture to food processor and set aside. Increase oven temperature to 425째F.

Line a rimmed baking sheet with a large


20 minutes. Season to taste.

Profile for Urban Lux Magazine


Deborah Cox graces our LUX LIST cover as we prepare to bring the year to a close and celebrate once again a prestigious ensemble of leaders...


Deborah Cox graces our LUX LIST cover as we prepare to bring the year to a close and celebrate once again a prestigious ensemble of leaders...