Wild Mushroom & Thyme Parcels
These thyme parcels look and taste excellent at any dinner occasion and you'll receive loads of compliments.
Equipment
- Baking Parchment
- Electronic digital scales
Ingredients
- 400 grams Mixed Mushroom [about 14 ounces] Chestnut, Oyster, Wild, Button etc
- 250 gram Mascarpone Cheese roughly 9 ounces
- 2 Garlic Cloves, peeled and minced about 9-10 grams total
- 1 Knob of Fresh Ginger, peeled and minced [or grated] [5 + grams ]
- 2 Large Shallot, peeled and minced Echalion
- 4 tablespoon Heaped, fresh thyme picked and chopped
- 2 tablespoon Olive Oil
- 40 gram Butter roughly 1 1/2 ounces
- 4 tablespoon Fresh parsley and tarragon, minced
- Salt and White Pepper to taste
Instructions
- Preheat the oven to 180c [ 350F ] Gather and weigh your ingredients
- Cut the mushrooms into large, bite sized pieces and place in a bowl with the garlic, ginger, shallots, thyme, salt and pepper and toss to mix well
- Cut the parchment into 30cm [12 inches] squares. Divide the mushroom mixture between the four squares and drizzle with the olive oil and dot each with 10g of butter.
- Pull the parchment up and fold over and seal the edges
- Place on a baking sheet and cook on the middle rack of the oven for 15-20 minutes. The parcels should have puffed up a bit and the mushrooms will be tender
- Meanwhile, mix the fresh parsley and tarragon in the mascarpone and incorporate well.
- Place one parcel on each plate and open the top. Add a dollop of the mascarpone mixture and serve immediately
Notes
These measurements are for a side dish. However, using a smaller amount, this works well as a starter along with some crusty bread.
I find that I generally have some of the mascarpone mix left over. Add mushrooms, some wilted spinach, warm through and use this as a sauce over pasta. Works a treat!