Crunchy Stack Of Girolles And Roasted Leeks With Hazelnut “Jus"

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4 Roma tomatoes, quartered

3/4 cup extra virgin olive oil

2 stems fresh thyme

8 Tbs. unsalted butter

1/2 lb. girolles (chanterelles) mushrooms

Vegetable oil for deep frying

1 large potato, peeled and cut into long, thin strips

2 leeks, well rinsed

1 pinch cayenne

Vegetable oil for frying

3 sheets filo dough

2 shallots, minced

2 1/2 Tbs. white wine

1/4 cup hazelnut oil

Assorted chopped fresh herbs, such as parsley, marjoram or basil

1/4 pound Swiss chard leaves

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