Here's another delicious recipe inspired by Ottolenghi's Plenty . I served this over soft polenta and am including that recipe below as well.
I love anise flavors and this has both lovely background flavor from the Pernod and forward flavor from the fresh tarragon. When you open the little package on your plate you're instantly met with a steamy anise vapeur. That paired with the earthiness of the wild mushrooms is a delight.
Wild Mushroom Parcels:
Yields 4 servings
1/2 cup crimini mushrooms, stems removed, and sliced 3/8"
4 cups mixed wild mushrooms, sliced or torn rustically ( I used Hedgehog, Chanterelle, and Royal Trumpets)
1 TB fresh tarragon, chopped
1 tsp fresh thyme, chopped
4 TB cream
4 TB Pernod (or other anise flavored liqeuer)
salt & pepper
4 sheets parchment paper, @ 9" x 12" each
1) Preheat the oven to 375 degrees. Mix all of the ingredients together in a large bowl. Divide the mixture into 4 portions, placing 1/4 onto each one of the parchment sheets. Gather into a bundle and secure closed with the kitchen twine.
2) Bake the parcels on a baking sheet for about 20 minutes. Served closed and let your guests unwrap each parcel at their plate so they can experience the steamy anise vapeur. Spoon over the soft polenta, recipe below.
Yields 4 generous servings
4 cups low-sodium vegetable stock
1 cup water
1 cup polenta
2 TB unsalted butter
1/2 cup grated Fontina cheese
salt & pepper
1) Bring the stock and water to a boil in a large pot. Add the polenta, in a steady stream while whisking constantly. Return to a gentle simmer. Cook, stirring frequently, for about 25 minutes until the polenta is soft and creamy.
2) Off to the heat, stir in the butter, cheese, and salt & pepper to taste. Serve hot with mushroom parcels.