The Daily Dish

Marco Canora's Mushroom Medley in Parchment

Mushroom Medley in Parchment with Rosemary and Gremolata, by Marco Canora

Serves 6 (2 servings per packet)

 

1 oz. dried porcini mushrooms

1 cup lightly packed coarsely chopped fresh parsley leaves

2 large lemons, 1 grated to yield 1 Tbs. zest and squeezed to yield 3 Tbs. juice, the other thinly sliced

5 medium cloves garlic

Kosher salt

¼ cup olive oil

2¼ lb. mixed mushrooms, such as cremini, maitake, shiitake, white button, and oyster, cleaned, trimmed, and quartered (about 4 cups)

2 sprigs fresh rosemary, lightly crushed

Freshly ground black pepper

 

In a large bowl, cover the porcini with 2 cups boiling water. Let sit until the mushrooms are softened, about 20 minutes. Transfer the mushrooms with a slotted spoon into a clean bowl. Strain the soaking liquid through a coffee filter or paper towel and reserve the liquid.

Position the racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Combine the parsley, lemon zest, and 3 of the garlic cloves and chop to combine. Add a pinch of salt and mix well. Transfer the gremolata to a small bowl and set aside.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook half the mushrooms with 1 of the garlic cloves smashed with the side of a chef’s knife and one sprig rosemary. Season to taste with salt and pepper and cook, stirring occasionally, until the mushrooms soften and become golden, about 5 minutes. Transfer to a large bowl and repeat with the remaining oil, mushrooms, garlic, and rosemary.

Pour ¼ cup of the reserved porcini soaking liquid into the hot pan. Using a wooden spatula, scrape up all the browned bits and simmer the liquid until reduced by half. Pour into the bowl with the cooked mushrooms and toss. (The remaining soaking liquid can be frozen and reserved for another use.)

Fold three 12x17-inch pieces of parchment in half [lengthwise or crosswise? EJ]. Cut each piece into a half-oval as large as the paper allows, leaving the folded side uncut. Unfold the parchment ovals and distribute the mushroom mixture equally in the center of one side of each oval. Evenly drizzle the lemon juice and sprinkle the gremolata among the 3 packets. Season to taste with salt and pepper. Fold the parchment over the mushrooms and crimp and pleat the edges to seal tightly, starting at one corner of the fold and working your way to the other end, making sure the seals are tight. You can do this up to 2 hours ahead.

Put the packets on 2 baking sheets and bake until the gremolata is fragrant and the mushrooms are warmed through, about 5 minutes. Slice open the packets and serve family style with sliced lemon.

Recipe adapted from Moveable Feast with Fine Cooking



VISIT A MOVEABLE FEAST
GET THE RECIPE

More Food & Wine

FOOD & WINE

ChefSteps

WGBH FOOD

Simply Ming

About the Author

More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

 

 

RSS   RSS

Sign Up

Sign-up for WGBH Food & Wine updates, Craving Boston updates, WGBH promotions, and previews of what's coming up on WGBH TV.
 

   

 

RELATED CONTENT


ChefSteps
Craving Boston (Official Website)
Kitchen Vignettes
Recipes

Support for WGBH is provided by:
Become a WGBH sponsor
 

myWGBH