Potatoes and Shiitake Mushrooms Baked in Parchment

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Potatoes and Shiitake Mushrooms Baked in Parchment

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 fresh shiitake mushrooms, about 1 1/2 oz

4 to 5 small Rosefir, Yellow Finn, or new potatoes,

about 1/4 lb

1 sheet kichen parchment paper, approx 11 by 16

inches

3 or 4 unpeeled garlic cloves

1 fresh thyme sprig

1 fresh marjoram sprig or 1 small rosemary

branch

1 fresh sage leaf

1/2 tablespoon extra-virgin olive oil

dry white wine

salt and pepper

 

Preheat the oven to 400F. Remove the stems from the mushrooms and save for

stock. Cut the potatoes into halves, quarters, or 1-inch pieces. If the

potatoes are quite small, leave them whole. Lay the parchment on a work surface

and place the mushrooms, potatoes, garlic, and fresh herbs in the center.

Drizzle the oil over the vegetables, add a splash or two of wine, and sprinkle

generously with salt and freshly ground black pepper.

 

Fold the parchment over the vegetables so the edges of the paper meet. Roll the

parchment tightly along the edges, forming a semicircle as you go. When you

reach the end, tuck the last corner snugly under itself to seal the packet.

Place the packet on a baking sheet and bake for 20 minutes. Serve immediately,

while the packet is hot and filled with the fragrance of the garlic and herbs

Plan on serving one packet per person and make a few extras. For all its

simplicity, this dish is always popular.

 

 

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Per serving: 60 Calories (kcal); 7g Total Fat; (100% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0