There are a lot of great mushrooms showing up at the farmers market these days. Nothing against zucchini, but it can get a bit tiresome. What you see here is filo pastry wrapped around a fillet with sauteed mushrooms and garden fresh shallots with a red wine reduction with fresh thyme, a pinch of tarragon and rosemary. The drink is a brandy infused with rosemary. I thought it was rather yummy. I cooked most of the ingredients in the same pan so they were able to merge their flavors some prior to cooking. I constructed this one as a little purse but also did one as an envelope. If you like crunchy filo, this one is for you. If you are like me and like your pastry a bit more moist, then fold it like a square package with the folded layers under the contents. It was surprisingly easy and really blended the flavors well. I think I am going to experiment with other contents.
The carrots are also local. They were a bit bitter so I cooked them with 2 tbl butter (unsalted local butter only) some coconut oil (it is good for you!) a pinch of some Iranian turmeric and some of the darkest local honey I have ever seen. It looked and smelled as a serious contender for molasses and had a nice touch with the carrots.
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