Wild Mushrooms Cooked In Parchment With Fragrant Herbs And Pancetta Recipes
WILD MUSHROOMS EN PAPILLOTE
Provided by Shelley Wiseman
Time 45m
Yield Makes 4 (first course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in middle.
- Lightly brush 4 (12-inch) squares of parchment paper with some of butter.
- Toss mushrooms with herbs, shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then toss with remaining butter and divide among parchment squares.
- Fold parchment to enclose mushrooms.
- Bake packets in a shallow baking pan 20 minutes. Serve packets on plates.
WILD MUSHROOMS IN PARCHMENT WITH WILD MINT
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Cut parchment paper into four 12-inch squares; set aside.
- In a large bowl, combine mushrooms, mint, garlic, and oil; season with salt and pepper and gently toss to combine. Divide mixture evenly between pieces of parchment paper. Fold top half of parchment paper over mixture to enclose, and staple edges to seal.
- Transfer parchment paper packets to a baking sheet. Place in the center of the oven and roast until mushrooms are soft and fragrant, about 25 minutes. Carefully open the mushroom packages and transfer the mushrooms to small warmed plates. Serve immediately.
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