Shiitakes and corn en papillote
Shiitakes and corn en papillote
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 4
Olive oil 2 large ears fresh corn, kernels removed 3/4 pound shiitake mushrooms, stemmed, wiped clean and cut into 3/4-inch dice 2 cloves garlic, minced 1 tablespoon chopped fresh thyme 3/4 cup dry white wine 3/4 cup heavy cream Salt and freshly ground black pepper to taste

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.

Step 2 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.

Step 3Divide 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.

Step 4Bake 30 minutes. Transfer to serving plates and slit open just before serving. Serve immediately.

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