INGREDIENTS – adapted from Yotam Ottolenghi’s Plenty
- 7 cups of wild mushrooms (Ottolenghi recommends a mix of button mushrooms and wild)
- 1/2 cup chopped chervil
- 1/4 cup chopped tarragon
- 4 cloves garlic, crushed
- 4 tablespoons olive oil
- 8 tablespoons heavy cream
- 2 Tbs. pernod ricard, or other anise liquor, or a splash of gin or vodka
- sea salt and fresh ground pepper
- parchment paper
- kitchen twine
Preheat oven to 400.
Clean and prep mushrooms. Chop the big guys and leave the little ones unchopped.
Wash herbs and remove the leaves. Chop.
In a large bowl mix mushrooms, herbs, garlic, olive oil, cream, a few pinches of salt, and some generous grinds of black pepper. Toss to coat everything.
Cut 8 large squares of parchment (standard parchment allows for squares that are just shy of 13″ x 13″). Scoop an equal amount (about 3/4 cup) of the mushroom mix into the center of each parchment square. Gather the edges of the paper, twist shut, and tie with kitchen twine. Place uncooked mushroom parcels onto a baking sheet, and transfer the sheet to the hot oven.
Ottolenghi suggests baking the mushrooms for about 17 minutes. I found that some of my heartier mushrooms (fresh porcini) weren’t cooked at this point. I recommend opening up one of the packets after the suggested cooking time and checking for doneness. You can always add more cooking time, if necessary.
When finished cooked, the mushrooms should sit in their packets for a few minutes be you serve them.