It almost seems too MasterCheffy or Jamie Olivery, but since Stephanie Alexander does it, so can I. En Papillote means 'in parchment' and food cooked this way is placed in a parcel or pouch and then baked.
The recipe calls for a mixture of mushrooms, but the Shitakes looked a bit iffy and because I can, I won't buy already sliced mushrooms, even if they are Portobello: I think it quadruples the price and I don't know who has touched them. Surprisingly, there was no fresh tarragon in the shops, so I used the dried herb instead.
I used baking paper to parcel up the mushrooms, I cut a circle as the recipe said, but in fact it was easier to crimp and wrap if the paper was square. I couldn't fit half the mushroom mixture into the square or the circle, so I made 4 parcels.
Mushrooms en Papillote serves 2 to 4
- 500g mixed mushrooms,
- 1/4 cup extra virgin olive oil
- 1/2 cup cream of creme fraiche
- 1/4 cup freshly chopped parsley
- 1 tablespoon freshly chopped tarragon (1 tspn dried)
- 2 cloves finely grated garlic
- salt, lots of black pepper
- 20-30g unsalted butter, melted
Preheat the oven to 200*C.
Place 1/4 to 1/2 of the mushroom mixture into the centre and then bring the edges together and crimp and fold the edges, twisting the ends tightly. I was worried I hadn't closed the parcels tightly enough, but the process seems to be quite forgiving.
I think this would be a delighful entree or brunch snack. I served mine immediately with freshly buttered sourdough toast.