Gloria Ferrer's Beggars Purses: Mushrooms Baked in Parchment

Elegant enough to serve at a formal dinner, but easy enough to throw on the bbq at the last minute, these savory packets of mushrooms, fresh herbs and cured ham are fragrant and delicious.

Servings: 4

Cook Time: 25 minutes

Pair With: The Gloria Ferrer Caves & Vineyards Rust Rock Terrace Pinot Noir.

Source: Recipe courtesy Gloria Ferrer Caves & Vineyards and Chef John Ash; photo by Tama Takahashi.

INGREDIENTS

Fresh herbs such as bay, thyme, sage and rosemary
4 paper thin slices Proscuitto,Jamon or Speck (a similar salumi that has been smoked)
1 pound wild or cultivated exotic mushrooms cut attractively in large relatively even sized pieces
4 tablespoons fragrant extra virgin olive oil
4 teaspoons butter
1/4 cup dry white vermouth or other aromatic dry white wine
1 tablespoon grated lemon zest (use a micro plane)
Sea salt and freshly ground black pepper

DIRECTIONS

Tie the herbs up in bouquets with twine. Cut 4 pieces of parchment paper in squares about 14 inches on a side. Brush or drizzle the olive oil on each parchment square and place a slice of proscuitto, Jamon or Speck on top. Place mushrooms on top of that along with an herb bouquet. Add a teaspoon of butter and a tablespoon or so of vermouth to each. Sprinkle zest over and season liberally with salt and pepper.
Gather the edges of the parchment to form a bag and completely enclose the filling. Tie tightly with twine.

Place on a baking sheet in a preheated 425 degree oven and bake for 15 minutes or so or until the bags are puffed and lightly browned. Serve the mushrooms in their bundles so that guests can cut them open and be surrounded by all of the lovely aromas!

Chef's Notes:

This is a quick and simple preparation that can be done in the oven using parchment and also on a grill or in the coals using foil (hobo packs). Any combination of mushrooms that you like are fodder for this dish (Cremini, Portabello, oyster, etc). The herb bundles add flavor and aroma but are not to be eaten. Other ingredients can be added to the packages like a few slices of meaty black olives, a few capers or whatever else you like. Delicious as a first course on its own, it is also fun to serve alongside simply prepared fish and shellfish.

Editor's Note: I prepared this along with the Gloria Ferrer Sizzling Garlic Shrimp and served it with rice and beans. The combination of flavors was divine!



Recipe Courtesy Of

Gloria Ferrer Caves & Vineyards

Gloria Ferrer Caves & Vineyards in Sonoma, California is renowned for the creation of exquisite estate Pinot Noir and Chardonnay wines as well as sparkling wines.