Shiitakes And Corn En Papillote Recipe - Cooking Index
The mounded mushroom mixture will seem like a lot per person but will shrink during baking. Leave some space between the mushrooms and the crimped edge to allow room for the packet to puff up.
Type: VegetablesOlive oil - as needed | ||
2 | Fresh corn ears - kernels removed (large) | |
3/4 lb | 340g / 11oz | Shiitake mushrooms - stemmed, wiped |
Clean and cut into 3/4" dice | ||
2 | Garlic cloves - minced | |
1 tablespoon | 15ml | Chopped fresh thyme |
3/4 cup | 177ml | Dry white wine |
3/4 cup | 177ml | Heavy cream |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Heat the oven to 425 degrees. Cut 4 sheets of baking parchment into 15- by 12-inch pieces. Fold each piece in half and cut into the shape of half a heart. Open to reveal a whole heart and brush each sheet lightly with olive oil along the fold in the middle. Set aside.
Combine the corn kernels, mushrooms, garlic, thyme, wine and cream in large bowl and toss to mix well. Season with salt and pepper to taste.
Divide the mixture among the parchment sheets, mounding along the fold on one side of the heart. Fold the parchment over and tightly crimp the edges to seal completely. Transfer to a baking sheet.
Bake 30 minutes. Transfer to serving plates and slit open just before serving. Serve immediately.
This recipe yields 4 servings.
Each serving: 281 calories; 5 grams protein; 21 grams carbohydrates; 3 grams fiber; 17 grams fat; 10 grams saturated fat; 61 mg. cholesterol; 49 mg. sodium.
Source:
The Los Angeles Times, 06-23-2004
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