Garlic and Wild Mushroom Parcels

This recipe is simple, stress-free and seriously exciting. It is a lovely idea for guests to unravel the string and open their own delicious foodie present. Anise aromas are infused with sweet and savory garlic when the parcels are opened, making it a heavenly experience for guests.

Having the finest, most naturally wild, earthy mushrooms available is my way of giving a gift that everyone can enjoy. This elegant starter is infused with garlic flavors that you won't soon forget.

Serves 4 people
Ingredients:

60 ml garlic olive oil
500 grams mixed mushrooms (portobello, white and brown shimeji, oyster and shiitake)
3 garlic scapes, trimmed and thinly sliced
2 sprigs of fresh tarragon, finely chopped
2 sprigs of fresh curly parsley, finely chopped
150 ml cooking cream
Freshly ground sea salt and black pepper for seasoning

Method:

Preheat the oven to 190℃ / gas mark 5 / 375℉.

Cut 4 large sheets of greaseproof paper and set aside.

Gently wipe the mushrooms using a damp cloth and place them in a large mixing bowl. Add garlic olive oil, garlic scapes, fresh herbs, cooking cream and a generous seasoning of sea salt and black pepper. Gently toss together, taking care not to break the mushrooms.

Once combined, divide the mushrooms between the 4 greaseproof paper sheets. Bring the edges together and scrunch them together to create a parcel and tie them together using ovenproof string. Carefully lift the parcels and place them on a baking tray.

Bake the parcels in the oven for 20 minutes and place them onto a serving plate for you guests to open themselves with warm crusty bread to dip into the mushroom sauce.