Copyright Thomas Saaristo  All Rights Reserved
Mushrooms in papier
Bring the Mushrooms in papier to the table closed so that your guests can experience
the rush of wonderful smells as the steam escapes when they are cut open

3 tablespoons extra virgin olive oil
4 pounds mixed fresh mushrooms, some sliced, some diced, smallest ones left whole
4 sprigs fresh rosemary, plus additional leaves
4 stems fresh thyme, plus additional leaves
House salt
White peppercorns in a pepper mill
3 cloves garlic, thinly sliced
2 tablespoons sherry, cognac or Porto

Special equipment: Large sheets of parchment or foil

Heat a large saute pan over medium high heat for 2 minutes. Add 3 tablespoons extra
virgin olive oil immediately followed by the mushrooms (work in batches as
necessary). Add the herbs, salt, and freshly ground white pepper

Heat oven to 400 degrees Fahrenheit

Fold parchment or foil sheets in half lengthwise. Cut each folded sheet into a large
half-oval (do not cut folded side). Unfold sheets and divide mushrooms among
parchment sheets, mounding mushrooms in the center of 1 half of each parchment
envelop. Sprinkle mushrooms with garlic and herb leaves, drizzle with a splash of
sherry, and season with salt and freshly ground black pepper. Fold parchment over
mushrooms, folding and crimping edges tightly to seal and enclose filling completely

Make ahead
Mushrooms in papier may be made ahead up to the point of sealing in parchment

Place packets on baking sheets and bake until mushrooms are warm and fragrant,
about 6 to 8 minutes

Transfer Mushrooms in papier to a platter and carefully tear open. Serve warm