mushrooms in parchment paper

funghi al cartoccio

8 to 10

For the most dramatic presentaion, bring the packets of mushrooms to the table and open them there so guests can enjoy the fabulous aroma that rushes out once the parchement of foil is cut open.


 About 10 tablespoons extra-virgin olive oil

4 pounds mixed wild and cultivated mushrooms, trimmed, large mushrooms thickly sliced, small ones left whole
4 leafy sprigs fresh rosemary plus 2 teaspoons picked leaves
4 leafy sprigs fresh thyme plus 2 teaspoons picked leaves
Fine sea salt
Freshly ground black pepper
2 garlic cloves, thinly sliced
2 tablespoons good-quality aged balsamic vinegar

Special equipment: 2 to 3 large sheets parchment paper or foil (about 15 x 15 inches each)



Working in batches, heat 2 tablespoons oil in a large skillet over medium-high heat; add mushrooms (do not crowd pan) and herb sprigs to skillet. Cook, stirring occasionally, until the mushrooms soften and brown, about 5 minutes; season to taste with salt and pepper. Transfer cooked mushrooms to a large plate; discard herb sprigs. Repeat until all mushrooms are cooked.

Heat oven to 400°.
Fold parchment or foil sheets in half lengthwise. Cut each folded sheet into a large half-oval (do not cut folded side). Unfold sheets (they’ll look like open clam shells). Divide mushrooms among parchment sheets, mounding mushrooms in the center of 1 half of each parchment “clam shell.” Sprinkle mushrooms with garlic and herb leaves, drizzle with a little oil and vinegar, and season with salt and pepper. Fold parchment over mushrooms, folding and crimping edges tightly to seal and enclose filling completely. (This may be done 1 to 2 hours ahead of baking.)
Place packets on baking sheets and bake until mushrooms are warm and fragrant, about 7 minutes. Transfer packets to a platter and carefully tear open. Serve warm.