garlic and wild mushroom parcels

This recipe is both simple, stress free and seriously exciting. It is a lovely idea for guests to unravel the string and open their own little foodie present. Once the parcel are opened, the guests get to enjoy a beautiful whiff of subtle anise aromas infused with sweet and savoury garlic, which is heavenly.

For me, each parcel is a personal gift for everyone to enjoy, with flavour that comes from the essence of the most naturally wild and earthy mushrooms. It is a perfect parcel, ideal as an elegant starter with memorable flavours of lasting garlic.

 

 

 

Serves 4

60 ml Azada Olive Oil & Garlic
500 grams mixed mushrooms (portobello, white and brown shimeji, oyster and shiitake)
3 garlic scapes, trimmed and finely sliced
2 sprigs fresh tarragon, finely chopped
2 sprigs fresh curly parsley, finely chopped
150 ml cooking cream
Freshly ground sea salt and black pepper for seasoning

Preheat the oven to 190℃ / gas mark 5 / 375℉.

Cut 4 large sheets of greaseproof paper and set aside.

Gently wipe the mushrooms using a damp cloth and place in a large mixing bowl. Add Azada’s Olive Oil & Garlic, garlic scapes, fresh herbs, cooking cream and a generous seasoning of sea salt and black pepper and gently toss together, taking care not to break the mushrooms.

Once combined, divide the mushrooms between the 4 greaseproof paper sheets. Bring the edges together and scrunch them together to create a parcel and tie them together using ovenproof string. Carefully lift the parcels and place them onto a baking tray.

Bake the parcels in the oven for 20 minutes and place them onto a serving plate for you guests to open themselves with warm crusty bread to dip into the mushroom sauce.

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