Wild Mushrooms En Papillote
|Fresh mushrooms||1 Pound (Cepes / Shiitakes / Morels)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground pepper||1⁄4 Teaspoon|
|Unsalted butter||1 Tablespoon, melted|
1. Preheat the oven to 400°. Rinse the mushrooms thoroughly and dry them on paper towels. If they are very large, quarter them; otherwise leave them whole.
2. In a large bowl, combine the oil, creme fraiche, tarragon, garlic, salt and pepper. Add the mushrooms and toss to coat.
3. Cut a 12-inch heart out of parchment paper or heavy-duty aluminum foil. Brush melted butter over the paper. Put the mushrooms on one half of the heart. Fold the other half over the morels and with a series of overlapping crimp folds, seal the papillote. Place on a baking sheet.
4. Bake the papillote in the center of the oven for 20 minutes. Serve at once, cutting the paper open at the table.
Calories 232 Calories from Fat 191
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 3.9 g19.4%
Trans Fat 0 g
Cholesterol 8.1 mg2.7%
Sodium 492.6 mg20.5%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.4 g5.6%
Sugars 1.9 g
Protein 5 g10.1%
Vitamin A 3.5% Vitamin C 7%
Calcium 3.2% Iron 7.8%
*Based on a 2000 Calorie diet