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Wild Mushroom Parcels

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.

 

Baked Barley Mushroom Risotto

Barley is an excellent source of water-soluble fiber, which is also found in oatmeal. This is a simple side dish, that is inexpensive, delicious, and good for your heart. A single serving will cost you less than $.65!

Ingredients:

1 lg. onion, finely chopped

3 T. olive oil

1 8 oz. pkg of sliced button or baby bella mushrooms

1 c. pearl barley

2 16 oz. cans low sodium beef broth

salt and pepper to taste (optional)

3 T. chopped fresh parsley

1 T. grated Parmesan cheese

Preheat the oven to 350 degrees. In a skillet saute chopped onion in olive oil over medium heat for about 3-5 minutes. Add the mushrooms and cook for another 4 minutes, stirring occasionally. Add the barley and continue cooking for another 2 minutes.

Season with salt and pepper if desired and then pour the mixture into a 2 qt. casserole with a tight fitting lid. Pour broth over the ingredients to cover them plus another 1/2 inch.

Bake for 20-30 minutes or until the barley is tender. Check after 15 minutes to see if you need to add  more liquid for the barley to cook thoroughly. Add 1/4 c. water or broth at a time, and return casserole to over for an additional 5 minutes, or until barley is tender.

Garnish with parsley and Parmesan.

Makes 9 servings. Calories 150, Carbs 20 g, Protein 5 g.

From Maggie’s book Good Food for Life: Planning, Preparing, and Sharing