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Baked Mushrooms in a Bag

Source of Recipe


Adapted from "Jamie's Italy" by Jamie Oliver






List of Ingredients



• 4 thin slices prosciutto
  
• Extra-virgin olive oil
  
• 4 herb bundles, composed of a few sprigs each of bay leaves, sage, rosemary, and thyme (tied with kitchen string)
  
• 1-1/4 to 1-1/2 pounds mixed wild mushrooms, such as shiitake, cremini or oyster, stemmed and sliced
  
• Pinch sea salt
  
• 1 tsp freshly ground black pepper
  
• 1 egg, lightly beaten
  
• 3/4 cup vermouth or dry white wine
  






Instructions



1. Preheat the oven to 400° F. Place a large baking sheet on the middle rack. Have ready four 15-inch-square sheets of parchment paper.
   
   
2. Place one prosciutto slice slightly off-center on each parchment paper square and drizzle with a few drops of olive oil. Next, place an herb bundle in the center of each piece of prosciutto. Top with equal portions of the sliced mushrooms and season equally with a small pinch of salt, plus 1/4 teaspoon pepper for each portion. Drizzle olive oil on top.
   
   
3. Brush the edges of the paper squares with the beaten egg, then fold the paper over the mushrooms to create a packet. Fold over all but one of the edges on each packet 2 or 3 times, and scrunch together to keep in place. Before you completely fold the last edge of each square, pour a few tablespoons of vermouth or white wine into each packet. Making sure that the packets are sealed tight, transfer them to the hot baking sheet in the oven and bake for about 20 minutes. (It's okay if the packets overlap a bit.) The packets will puff up slightly.
   
   To serve, place the bags on individual plates to be opened at the table (discarding the herb bundles and bags). Serve hot.
   
   Makes 4 servings.