Everyone is looking for exciting vegetable side dishes. These tasty little parcels are super fun, fast and a neat crowd pleaser. Many different veggies will work and you can even place a piece of fish inside the parchment for a full and flavorful meal.
Mixed Mushroom Parcels with Sherry & Herbs
INGREDIENTS:
6 cups mixed sliced mushrooms, such as shiitakes, oysters or chanterelles or portabellas, cleaned and de-stemmed
1 small head of fennel, tops and core removed and sliced very thin (I use a mandolin)
6 large cloves garlic, finely chopped
1/4 cup chopped Italian parsley
6 large stems of tarragon or dill, stems removed and chopped
2 Tablespoons extra virgin olive oil
1/3 cup dry sherry, marsala or madeira
2 teaspoons sherry vinegar or red wine vinegar
Salt and pepper to taste
6 slices of butter, about 1/8 inch thick (optional)
Other Supplies~
Thin unbleached parchment paper*
6 pieces of butcher’s twine about 12 inches long**
Serves 6
DIRECTIONS:
Preheat oven to 400F. Cut 6 pieces of parchment paper about 12-14 inches square.
Place all of the ingredients in a large bowl and gently toss well, being careful not to break the mushrooms. Taste and adjust seasoning if necessary.
Divide the mixture evenly between the papers and place the butter on top of each pile of mushrooms. Gather up the corners and scrunch together to create a tight bundle, being sure that all the ends are tucked in to create a steam pouch. Secure in a bow with the butcher twine, they should be round on the bottom with the twine and then the parchment ends facing up.
Place the parcels on a baking sheet and cook for 18-20 minutes. Remove from oven and serve the parcels sealed, allowing the diners to open themselves.
TIPS & NOTES~
*The unbleached parchment can be found in many grocery stores. It is thinner than the white kind and easier to fold, the roll is typically 12-14 inches wide.
**Butcher’s twine can be found in most grocery stores.
Variations:
Add; some cherry tomatoes or sliced zucchini, cauliflower or broccoli florets in place of some of the mushrooms or the fennel.
Add; 2 teaspoons of curry powder and some lemon zest for a little kick!
Add; a 5-6oz piece of fish on top of the veggies, season with salt & pepper, place the butter on top and proceed as directed.
Vegan option: To make it vegan add a touch more olive oil and omit the butter.
Related: Japanese Mandolin 101
