Parchment-Baked Squab With Mushrooms
- FOR THE DISH:
- 1/4 cup Chinese rice wine (or dry sherry)
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster-flavoured sauce
- 1 teaspoon sugar
- 2 squab - (abt 1 lb ea) halved lengthwise
- 1 Chinese sausage - (abt 2 oz) sliced on the
- bias into 8 pieces
- 8 button mushrooms stems trimmed, and caps halved
- 4 fresh shiitake mushrooms stems removed, and caps halved
- 1 package enoki mushrooms - (3 oz) root ends removed, divided into 4 sections
- 2 green onions trimmed, and cut into 2" lengths
- Cilantro sprigs for garnish
Stir the wine, soy sauces, oyster-flavored sauce and sugar together in a large bowl until the sugar is dissolved.
For the Dish: Turn the squab pieces in the marinade until coated. Let stand for 10 minutes.
Preheat the oven to 350 degrees.
Cut 4 pieces of parchment paper or heavy-duty aluminum foil into 12- by 18-inch rectangles. Lay them out on a work surface and divide the sausage, button and shiitake mushrooms and green onions evenly among them, mounding them slightly in the center of the parchment.
Place a half-squab, skin-side up, over each pile. Bring the long side of the parchment rectangles together over the squab and roll the ends together to hold them together. Seal the ends of the packet with a series of small folds. Place the packets on a baking sheet large enough to hold them comfortably as you work.
Bake the squab 25 to 30 minutes or until desired doneness is reached (Open one packet to test the squab for doneness before serving). Transfer each packet to a warm plate and garnish each with a cilantro sprig. Have your guests tear or cut open their own packets, being careful of the hot fragrant steam.
This recipe yields 4 servings.