Ottolenghi Wild Mushroom Parcels
Serves 4. Each parcel is quite substantial.
- 300g mixed wild or exotic mushrooms
- 300g baby button mushrooms
- 200g cooked baby potatoes, skin on
- 4 cloves garlic, peeled and crushed
- 8 tbsp fresh chopped chervil (similar to parsley. I used cilantro instead)
- 4 tbsp fresh chopped tarragon
- 4 tbsp olive oil
- 8 tbsp double cream
- 2 tbsp Ricard or Pernod (this is a licorice-based liqueur similar to ouzo. I used anise seeds instead. You could also use absinthe)
- salt and pepper to taste
- optional: dash of truffle oil
Preheat the oven to 400 F. Cut out four squares of parchment paper, 35cm long and wide.
Put some water on to boil and cook the potatoes.
Wipe clean the mushrooms using a wet cloth or a little brush (or just wash them). Leave them whole or cut them into large pieces, depending on their size. Cut the potatoes into 1cm thick slices.
In a large bowl, gently toss 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 little bundles, then secure with ovenproof strings. Lift the parcels onto a baking sheet.
Place in the oven to cook for 20 minutes. Take out and leave to settle 1 minute. Serve the parcels sealed, allowing the diners to open them up themselves.