Roasted Onion and Matsutake

Roasted Onion and Matsutake (pine mushroom) Strudel

Roasted Onion and Matsutake Strudel
Quantity	Ingredients	Method
120 g	Strudel	Plate vegetables on the bottom and lean strudel on top.
50 g	Roasted Beets
20 g	Sauteed Asparagus
20 ml	Carrot Sauce
20 g	Roasted Parsnip

Strudel (Yields 120 g)
Quantity	Ingredients	Method
50 g	Caramelized Onion	Saute slivered pine mushrooms in butter, toss in caramelized onions. Let cool. Wrap in feuilles de brick. Brush with melted butter. Season. Bake in a 400F oven until golden brown.
50 g	Pine Mushroom
1 Sheet	Feuilles de Brick
8 g	Butter
TT	S/P

Carrot Sauce (Yields 250 ml)
Quantity	Ingredients	Method
50 g	Onions	Sweat off chopped onions in butter. Add peeled and chopped carrots. Cook until soft, by slowly adding in water while it cooks. Puree and pass. Season to taste. Check consistency, adjust by adding water if nessesary.
15 g	Butter
200 g	Carrots
200 g	Water
TT	S/P