In these past 9 years, big things have happened for Yotam Ottolenghi - now with 4 locations and 2 cookbooks, Ottolenghi is beloved not just in London, but globally. Last week, Yotam came to the East Bay for an event at one of my favorite local restaurants, Camino. The evening was full of great food. And I was thrilled to reconnect with so many people from home (who just happen to be fans of Ottolenghi too.) Russ, the chef/owner of Camino, served a delicious dinner inspired by Ottolengi's new book Plenty. One of the many luscious dishes on the menu was wild mushroom parcels. Now, thanks to my newly purchased copy of Yotam's book, I can share the recipe with you.
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
- 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 six large squares of parchment (standard parchment allows for squares that are just shy of 13" x 13"). Scoop an equal amount (about one heaping cup) of the mushroom mix into the center of each parchment square. Gather the edges of the paper 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.
It's fun to place a wrapped parcel on every plate, so each diner gets the thrill of discovering the herby deliciousness inside.