Wild Mushroom Cartoccio Recipes

WILD MUSHROOM CARTOCCIO

Steps:

• Preheat oven to 500 degrees F for 30 minutes (425 degrees F for convection ovens). Lay a large piece of parchment paper atop a large piece of aluminum foil. (The dimensions should be about 24" long by 16" wide.) Spread the softened butter on the parchment, making sure to leave a 1½-inch border, and set aside. Combine the spring onions, thyme, garlic, bay leaves, and mushrooms in a bowl. Add the olive oil, a pinch of lemon zest, and toss well. Season with the salt and toss again.
• Spread the mushroom mixture out evenly over one side of the parchment-foil. Fold the other half of the foil and parchment over the mixture. (You may need to remove some excess mixture if it is too crowded and make a second cartoccio.) Starting on one end, crimp the edges closed, folding over in pleats. Leave a 2-inch gap on the other end and add the stock through that hole. Make sure the stock is poured evenly so that you will be able to seal the cartoccio. Seal the cartoccio by folding/crimping; if it is not sealed properly, it won't expand. It should look like a half moon, with the foil on top and the parchment in the center enclosing the mushrooms. Place the cartoccio on a flat baking sheet or in a gratin dish and place it in the oven for 15 minutes if using a convection oven, 20 minutes if using a conventional oven. The cartoccio should expand and look like a small Zeppelin.
• Remove the bag from the oven and cut it open using kitchen scissors or chef's knife (be careful to avoid being burned by the hot steam). Finish with a drizzle of olive oil, a pinch of salt, and lemon juice to taste. Plate the mushrooms, pour the jus on top, and serve alongside bread, pasta, fish, or on its own.

HALIBUT IN CARTOCCIO

Steps:

• Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle-a heart shape is even better. Reserve.
• In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well.
• Preheat the oven to 500 degrees F.
• Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.
• Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease. Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal. Bake in the preheated oven for 8 to 9 minutes.
• Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.

PORCINI MUSHROOMS WITH BEANS 'AL CARTOCCIO'

Steps:

• Preheat the oven to 325 degrees F. (160 degrees C.).
• Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chili powder. Add salt once the beans are cooked.
• Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water.
• Place the mushrooms on a sheet of aluminum foil on a baking tray. Slice the garlic and gently insert each piece into the mushroom caps. Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil.
• Wrap the mushrooms in the aluminum foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water. This is now ready to be cooked 'bain marie' style for 20 minutes.
• Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread. Drizzle with olive oil and serve the dish piping hot.

MUSHROOM CARPACCIO

Steps:

• Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top.
• Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.

WILD MUSHROOM STEW

Steps:

• Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
• Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
• Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
• Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.