It’s that time of year again. A little rain last week, and we’ve got porcini mushrooms (aka Cepes, Boletus edulis), collected from a location that will remain undisclosed, lest others beat us to them.
The wonderful, earthy flavour of these wild mushrooms makes any dish special. Bored with the “usual” meals, I decided to make Friday’s dinner a Fun Friday sort of meal.
The following quantities made nine packets.
600 g small boiling potatoes, cooked
500 g fresh green beans,
125 g fresh oyster mushrooms
1 medium fresh porcini mushroom
½ cup chopped cutting celery
½ cup chopped fresh parsley
¼ cup chopped fresh oregano
1 Tbsp chopped fresh thyme
½ cup olive oil
1/3 cup half and half
Salt and black pepper to taste
Chop the vegetables and mushrooms into small cubes. Gently mix all ingredients in a large bowl. Place portions of the mix in the centre of large squares of baking parchment. Scrunch up the edges of the parchment and tie with cotton string. Place parcels on a baking sheet.
Bake at 200˚C (400˚F) for 20 minutes. Remove from the oven and allow to sit for a minute before serving.