2 lbs mushrooms (have fun--use a mix)
1 handful cleaned garlic cloves
2 handfuls peas or peas in edible pods
fat for sauteing (I used chicken fat)
up to a half cup of glazing liquid, like stock, wine, cognac, etc.
1 handful chopped parsley
1 handful chopped mint
1 handful chopped chives
(use any herbs you want, as long as they're complementary to mushrooms, garlic, and peas)

4 tbsp fat (I used chicken fat)
4 tbsp flour
(this will produce more roux than you'll need; refrigerate what's left for the next time you need to make a sauce)

3 sheets phyllo (the sheets from my market are 13" x 18")
4 tbsp (or more) fat for phyllo (I used cooled melted chicken fat)

2 lbs (or more) ripe tomatoes
OR 1 32-oz can whole, peeled tomatoes
fat for cooking tomatoes (surprise! I used olive oil)

salt and pepper