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Shiitakes And Corn En Papillote

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Ingredients

  • Olive oil as needed
  • 2 large fresh corn ears kernels removed
  • 3/4 pound shiitake mushrooms stemmed, wiped
  • clean and cut into 3/4" dice
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup dry white wine
  • 3/4 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat the oven to 425 degrees. Cut 4 sheets of baking parchment into 15- by 12-inch pieces. Fold each piece in half and cut into the shape of half a heart. Open to reveal a whole heart and brush each sheet lightly with olive oil along the fold in the middle. Set aside.

Combine the corn kernels, mushrooms, garlic, thyme, wine and cream in large bowl and toss to mix well. Season with salt and pepper to taste.

Divide the mixture among the parchment sheets, mounding along the fold on one side of the heart. Fold the parchment over and tightly crimp the edges to seal completely. Transfer to a baking sheet.

Bake 30 minutes. Transfer to serving plates and slit open just before serving. Serve immediately.

This recipe yields 4 servings.

Each serving: 281 calories; 5 grams protein; 21 grams carbohydrates; 3 grams fiber; 17 grams fat; 10 grams saturated fat; 61 mg. cholesterol; 49 mg. sodium.

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