Adapted from “Vegetable Harvest,” by Patricia Wells (Morrow). Serves 4 as a side, or two as a main course.
Ingredients
1 pound large fresh mushrooms (porcini, chanterelles, portobellos or other mushrooms), cleaned, trimmed and cut into 1/2-inch slices.
3 tablespoons fresh mint (or oregano), chopped
4 plump, moist cloves garlic, peeled, halved, green germ removed, slivered
Pinch fine sea salt
Pinch freshly ground black pepper
1 tablespoon best-quality walnut oil or extra-virgin olive oil
Directions
Preheat the oven to 425 degrees.
Prepare 4 pieces of parchment, each about 12 inches square.
In a large bowl, combine the sliced mushrooms, mint, garlic, salt, pepper and oil and toss gently to blend. With a large spoon, transfer the mushrooms to the square of parchment. Fold the top half of the parchment over and seal with several staples.
Place the parchment packages on a baking sheet. Place in the center of the oven and roast until the mushrooms are soft and fragrant, about 25 minutes. Carefully open the mushroom packages and transfer the mushrooms to warmed salad plates.
