Mushrooms Baked in Beggars Purses
By Chef John Ash
This is a quick and simple preparation that can be done in the oven using parchment, on a grill, or in coals using foil. Any combination of mushrooms that you like is fodder for this dish. Just remember, the herb bundles are for flavor and aroma, but not to be eaten. Other ingredients can be added, for instance, a few slices of meaty black olives or a few capers. This dish is delicious with Russian River Valley Pinot Noir.
Total Time 30 minutes
Prep Time 15 minutes
Difficulty Level Easy
Fresh herbs such as bay, thyme, sage and rosemary
4 paper thin slices Prosciutto or Speck (a similar salumi that has been smoked)
1 lb wild or cultivated exotic mushrooms, in large relatively even sized pieces
4 tbsp fragrant extra virgin olive oil
4 tsp butter
1/4 c dry white vermouth or other aromatic dry white wine
1 tbsp grated lemon zest (use a microplane)
Sea salt and freshly ground black pepper
Tie the herbs up in little bouquets with a little twine.
Cut 4 pieces of parchment paper in squares about 14 inches on a side. Brush or drizzle the olive oil on each parchment square and place a slice of prosciutto on top.
Place mushrooms and herb bouquet on top of squares and add a teaspoon of butter and a tablespoon or so of vermouth to each.
Sprinkle zest over and season liberally with salt and pepper.
Gather the edges of the parchment to form a bag and completely enclose the filling. Tie tightly with twine. Place on a baking sheet in a preheated 425-degree oven and bake for 15 minutes or so or until the bags are puffed and lightly browned.
Serve the mushrooms in their bundles so that guests can cut them open and be surrounded by all of the lovely aromas!