Here’s an adaptation of a recipe from “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi” that would be equally elegant on Thanksgiving or as part of a weeknight supper.
Wild Mushroom Parcels
3.5 cups mixed wild mushrooms
3.5 cups baby button mushrooms (white or crimini)
5 baby potatoes, cooked with skin on
4 cloves garlic, crushed
8 Tbsp chopped chervil (4 Tbsp Italian parsley and 2 tsp dried chervil if you don’t have fresh chervil)
4 Tbsp chopped fresh tarragon
4 Tbsp olive oil
8 Tbsp heavy cream (or 1/4 cup plain yogurt mixed with 2 tbsp milk)
2 Tbsp Pernod (anise flavored liquer) or 2 tsp fennel seeds
Salt and black pepper to taste
Preheat oven to 400 F. Cut four square sheets of parchment paper 14 inches long and wide.- Wipe the mushrooms clean using a small brush or a moist paper towel. Leave them whole or cut them into large pieces depending on their size. Cut the potatoes into 3/8 inch 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 mixture between the paper sheets. Lift the edges and scrunch them together to create tight bundles, then secure with ovenproof cotton string. Lift the parcels onto a baking sheet.
- Place in the pre-heated oven to cook for approximately 17 minutes. Take out and leave to settle for 1 minute. Serve the parcels sealed, allowing the diners to open them up themselves.
Serves 4.
I recommend serving with a blend of brown rice topped with toasted pine nuts as an entree or as a side dish with fish or poultry.
