Mushrooms Baked in Parchment Beggars Purses
Recipe developed by John Ash
Wine and food pairing: The earthy and rich characteristics of our Rust Rock Terrace Pinot Noir makes a great match for this elegant mushroom recipe that John Ash, Wine and Food educator, created for a recent wine dinner held in Sonoma. For more information about John Ash visit his web site at www.chefjohnash.com.
This is a quick and simple preparation that can be done in the oven using parchment and also on a grill or in the coals using foil (hobo packs). Any combination of mushrooms that you like are fodder for this dish (cremini, portabella, oyster, etc). The herb bundles add flavor and aroma but are not to be eaten. I love creating this dish using mushrooms from my favorite mushroom supplier Gourmet Mushrooms (www.mycopia.com). They sell beautiful mail order baskets of exotic mushrooms, which can be shipped, overnight anywhere. Other ingredients can be added to the packages like a few slices of meaty black olives, a few capers or whatever else you like. Delicious as a first course on its own, it is also fun to serve alongside simply prepared fish and shellfish. Fresh herbs such as bay, thyme, sage and rosemary 4 paper-thin slices Prosciutto or Speck (a similar salami that has been smoked) 1-pound wild or cultivated exotic mushrooms cut attractively in large relatively even sized pieces
Fresh herbs such as bay, thyme, sage and rosemary 4 paper thin slices Proscuitto,Jamon or Speck (a similar salumi that has been smoked) 1 pound wild or cultivated exotic mushrooms cut attractively in large relatively even sized pieces 4 tablespoons fragrant extra virgin olive oil 4 teaspoons butter 1/4 cup dry white vermouth or other aromatic dry white wine 1 tablespoon grated lemon zest (use a micro plane) Sea salt and freshly ground black pepper
Tie the herbs up in bouquets with twine. Cut 4 pieces of parchment paper in squares about 14 inches on a side. Brush or drizzle the olive oil on each parchment square and place a slice of proscuitto, Jamon or Speck on top. Place mushrooms on top of that along with an herb bouquet. Add a teaspoon of butter and a tablespoon or so of vermouth to each. Sprinkle zest over and season liberally with salt and pepper.
Gather the edges of the parchment to form a bag and completely enclose the filling. Tie tightly with twine. Place on a baking sheet in a preheated 425 degree oven and bake for 15 minutes or so or until the bags are puffed and lightly browned. Serve the mushrooms in their bundles so that guests can cut them open and be surrounded by all of the lovely aromas!