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Sep 18, 2011 at 11:12AM vs Sep 18, 2011 at 11:13AM
Ottolenghi Wild Mushroom Parcels
Serves 4.
- 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)
- 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.
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. Life 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.
Place a paper disc on a flat oven tray. Spoon a quarter of the mushroom mix over one half of the disc, then fold the other half over the mushrooms and seal the parcel by crimping together the two round edges - it should end up resembling a Cornish pasty.