Easter: Mushrooms In Phyllo with Herbed Bechamel Sauce, Grilled Asparagus, Braised Carrots, Braised Fennel, Roasted Potato and Green Bean Salad

Easter 3/23

Mushrooms In Phyllo with Herbed Bechamel Sauce

Grilled Asparagus

Braised Carrots

Braised Fennel

Roasted Potato and Green Bean Salad with Fig Vinaigrette

Bread

Dessert

Devil's Food White-Out Cake
(adapted from Dorie Greenspan)

The phyllo was draped over a ring mold, and filled with the sauteed mushrooms and about a tablespoon of the herbed bechamel sauce (herbes de provence, tarragon). Then the phyllo was folded over the top, and the package was baked at 400F for 8-10 minutes until golden. Served with the grilled asparagus and additional sauce on top.

Here's the very festive table (pre-dinner) with all of the decorations...




And for dessert another crack at Dorie Greenspan's Devil's Food White-Out Cake -- Liz tweaked the cake recipe again -- still not perfect but an improvement in the "fluffy" department -- tasty as hell though! ;)

Tags: easter, carrots, fennel, asparagus, mushrooms, phyllo, salad, potatoes, green beans, bechamel, cake, vegan, food, dinner, tofu666