Stanford Inn’s Ravens Restaurant presents: A favorite holiday entrée that can be made ahead and frozen. Served with roasted Brussels sprouts and/or roasted baby carrots, this dish is elegant, colorful, and easy.

Wild Mushroom and Spinach Roulade
(Makes 2 rolls/5-6 cuts each. 4-6 servings)

stanford inn & ravens' restaurant:

For Roll

1 Package Whole Wheat Filo, thawed
Spray Organic Oil – preferably olive


Fresh Wild Mushrooms

4 cups wild mushrooms (Chanterelles or Hedgehogs), small diced
2 yellow or white onion, sliced in thin half-circles
4 shallots, sliced in thin half-circles
2 tablespoon olive oil
1/2 tsp salt
1 tablespoon Mirin Rice Wine
1/4 cup dry white wine
2 teaspoon golden balsamic
2 tablespoon dried thyme (or 2 tablespoons if fresh thyme is unavailable)
2 tablespoon fresh thyme, minced
1 bunch chives, minced
1 tablespoon white pepper
1 tsp ground green peppercorns
1 tsp Ume plum vinegar
8 cups spinach, chopped

1. In large frying pan, Sauté onions and shallots with oil and salt
2. Add the wild mushrooms, and continue sautéing.
3. Add spices and sauté on medium heat until slight brown and soft.
4. In a separate bowl, combine wine, Mirin, balsamic vinegar, an Ume plum vinegar
5. Deglaze pan with liquid mixture from step #4
6. Mix in chopped spinach and let entire mixture cool (spinach will wilt)

Dried Mushrooms

2 cup dried Porcini mushrooms (*Porcini have the best flavor for this dish, but you may also use Boletus, Shiitake or Matsutake as substitutes)
1 cup white wine
1 cup veggie stock
2 tablespoon garlic, minced
1 teaspoon salt

1. Combine all ingredients in pan and simmer 15 to 20 minutes until mushrooms are reconstituted and soft.
2. Let cool.
3. Cut into small pieces
4. Fold this mushroom mixture into the wild mushroom mixture above and set aside

Construction of Roll

1. For each roll use six Filo sheets

a. Carefully lay a single sheet on a clean surface and spray lightly with oil spray followed by a light sprinkle of paprika
b. Lay a second Filo sheet over the first and spray lightly with oil spray followed by a light sprinkle of paprika – continue for three more layers.
c. Do not spray the final sheet, instead, cover ¾ of the sheet with mushroom layer – about ¼” thick.
d. Spray the exposed ¼ Filo sheet lightly with oil which will help seal the roll
e. Roll the Filo and mushroom mixture into a very tight roll
f. If freezing wrap in plastic wrap, freeze. The frozen roll will last up to two months.
g. If intending to serve, refrigerate the roll for 1 to 2 hours to firm it.
h. To prepare the roll for serving cut into 1” slices place on lightly oiled baking sheet and bake in a 350 degree oven for approximately 15 minutes until turning golden.

Port wine reduction

1 bottle inexpensive organic port wine
Maple syrup to taste depending on sweetness of the port

1. Place port wine in pot and bring to a simmer. Reduce to half and cool. If mixture is too thin, heat for 5 to 10 minutes longer. If mixture is too sour, add maple syrup to taste at the end of the cooking process.


1. Place three slices on a plate and drizzle with port wine reduction.
2. Serve with black rice and choice of steamed green beans, roasted Brussels sprouts, roasted cauliflower, or other seasonal vegetable. The port wine reduction pairs well with black rice and the suggested vegetables.
3. Garnish vegetables and rice with Port wine reduction drizzle.