Wild Mushroom Parcel
- 3 1/2 cups mixed wild mushroom- Maitake, Lion’s Mane, Lobster
- 3 1/2 cus Cremini mushrooms
- 5 baby potatoes, cooked (skin on)
- 4 garlic cloves, crushed
- 8 tbsp. chopped chervil
- 4 tbsp. chopped tarragon
- 4 tbsp. olive oil
- 8 tbsp. heavy cream
- 2 tbsp. Ricard, Pernod or other anise-flavored liquor
- Salt and pepper to taste
Preheat oven to 400 degrees. Cut four square sheets of parchment paper 14 inches long and wide.
Wipe the mushrooms clean using a wet cloth or a little brush. Leave them whole or cut them into large pieces, depending on their size. Cut the potatoes into 3/8-inch-thick slices.
In a large bowl, gently toss together all of the ingredients using your hands. Take care not to break the mushrooms. 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 minute. Serve the parcels sealed, allowing the diners to open them up themselves.