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.