Looking for an easy summer menu to serve to family and friends? Look no further because Cortney has you covered! Try Cortney’s delicious Wild Mushroom Parcels, a fun appetizer to make at home.
Try the additional four recipes in the PDF at home!
Ingredients
- 3 1/2 C. mixed wild mushrooms
- 3 1/2 C. baby button mushrooms
- 5 baby potatoes, cooked (skin on)
- 4 garlic cloves, crushed liquor
- 8 Tbsp. chopped chervil
- 4 Tbsp. chopped tarragon
- 4 Tbsp. olive oil
- 8 Tbsp. heavy cream
- 2 Tbsp. ricard, Pernod or other anise-flavored
- salt and freshly ground black pepper
Directions
Preheat the oven to 400ºF. Cut four square sheets of parchment paper 14-inches long and wide.
Wipe the mushrooms clean using a small brush. Leave them whole or tear roughly so that the mushrooms are about the same size. Cut the potatoes into ⅜-inch-thick slices.
In a large bowl, gently toss together all of the ingredients using your hands. Taste and adjust the amount of salt and pepper.
Divide the mix between the paper sheets. Lift the edges and scrunch them together to create tight bundles, then secure with ovenproof string. Lift the parcels onto a baking sheet.
Place in the oven to cook for 17 minutes. Take out and leave to settle for 1 minutes. Serve the parcels sealed, allowing diners to open theM up themselves.
