Another delicious recipe from Yotam Ottolenghi. You could serve these parcels as a fancy starter or as a main with steamed rice. This recipe makes 4 large parcels.
600g of mushrooms, chopped into bite-sized pieces (I used field mushrooms, porcini, oyster, shitake and enoki)
200g baby potatoes, steamed with skin on
4 cloves garlic, peeled and crushed
8 tablespoons of fresh chervil, picked and chopped
4 tablespoons of fresh tarragon, picked and chopped
4 tablespoons of olive oil
8 tablespoons of cashew cream, plain yoghurt or cream-cheese
2 tablespoons of Ricard or Pernod liqueur (optional)
Salt and pepper, to taste
Greaseproof paper and oven-proof string
1. Preheat the oven to 200ºC (390ºF).
2. Cut out four 32cm-diameter circles of greaseproof baking paper.
3. Wipe clean the mushrooms and, depending on their size, either leave them whole or cut them into largish pieces.
4. Cut the cooked potatoes into 1cm thick slices, leaving the skins on.
5. In a large bowl, gently toss all of the ingredients with your hands – take care not to break up the delicate mushrooms – then taste and adjust the seasoning as necessary.
6. Place a baking paper circle on a flat oven tray. Spoon a quarter of the mushroom mix over one half of the circle, then fold the other half over the mushrooms and seal the parcel by crimping together the two round edges (kind of like a pasty).
7. Tie with oven proof string.
8. Repeat with the other three baking paper circles.
9. Transfer the tray to the oven and bake for 15 minutes.
10. Remove from the oven and put to one side to settle for a minute.
11. Put a still-sealed parcel on each plate and allow your guests to open them up themselves and enjoy the wonderful smells of mushrooms.
SOURCE: Adapted from Yotam Ottolenghi’s recipe in The Guardian