Wild mushroom parcel
Instructions:
Cooking in a parcel, albeit a tad old-fashioned, is actually both simple and exciting. There is always an element of suspense when diners open their own little packet to a whiff of aromatic steam. Loads of herbs and tender baby vegetables are the perfect ingredients for this method, as are many kinds of fish.
Serve the mushrooms with a bowl of steamed white rice sprinkled with salted and toasted pine nuts or pumpkin seeds.
- 31/2 cups mixed wild mushrooms
- 31/2 cups baby button mushrooms
- 5 baby potatoes, cooked (skin on)
- 4 garlic cloves, crushed
- 8 tbsp chopped chervil
- 4 tbsp chopped tarragon
- 4 tbsp olive oil
- 8 tbsp heavy cream
- 2 tbsp Ricard, Pernod or other anise-flavored liquor
- salt and black pepper
- Preheat the oven to 400 F. Cut four square sheets of parchment paper 14 inches long and wide.
- Wipe the mushrooms clean using a wet cloth or a little brush. Leave them whole or cut them into large pieces, depending on their size. Cut the potatoes into 3/8-inch-thick slices.
- In a large bowl, gently toss together all of the ingredients using your hands. Take care not to break the mushrooms. Taste and adjust the amount of salt and pepper.
- Divide the mix between the paper sheets. Lift the edges and scrunch them together to create tight bundles, then secure with ovenproof string. Lift the parcels onto a baking sheet.
- Place in the oven to cook for 17 minutes. Take out and leave to settle for 1 minute.
- Serve the parcels sealed, allowing the diners to open them up themselves.