Yield: 4 Servings
Recipe by Lynmar Estate Chef David Frakes
Ingredients
3 1/2 C — Mixed wild mushrooms
3 1/2 C — Baby button mushrooms
5 ea — Baby potatoes (cooked, skin on)
4 cloves — Garlic (crushed)
8 T — Chervil (chopped)
4 T — Tarragon (chopped)
4 T — Olive oil
8 T — Heavy cream
2 T — Ricard, Pernod or other anise-flavored liquor
— Salt and black pepper, to taste
Instructions
- Prepare the Mushrooms and Potatoes: Preheat the oven to 400°F. Cut four square sheets of parchment paper, 14 inches long and wide. Wipe the mushrooms clean using a damp cloth or a soft brush, then leave them whole or cut them into large pieces, depending on their size. Cut the potatoes into 3/8-inch-thick slices.
- Assemble the Parcels: In a large bowl, gently toss together all of the ingredients using your hands, taking care not to break the mushrooms. Taste and adjust the salt and pepper. Divide the mixture between the sheets of parchment. Lift the edges and scrunch them together to create tight bundles, then secure with ovenproof string. Lift the parcels onto a baking sheet.
- Bake and Serve: Bake for 17 minutes. Remove from the oven and let settle for 1 minute. Serve the parcels sealed, allowing diners to open them at the table.