Part five of OFM's recipe suggestions for a turkey-free Christmas dinner
• Tomorrow: an Irish salmon supper
It's not only gifts that can be wrapped in crinkly paper at Christmas. There's a lovely sense of occasion when serving food in a parcel. It's a great festive moment when the package is opened and the aromatic steam rises up.
The Pernod also helps the party to swing along. The mushroom filling is perfect for a Christmas meal: exotic and special enough to match the occasion but light and fresh enough to be able to keep eating throughout the feast and to the meals beyond.
Serve the mushrooms with a bowl of steamed white rice sprinkled with salted and toasted pine nuts or pumpkin seeds.
SERVES 4
mixed wild or exotic mushrooms 300g
baby button mushrooms 300g
cooked baby potatoes (skin on) 200g
garlic 4 cloves, crushed
chopped chervil 8 tbsp
chopped tarragon 4 tbsp
olive oil 4 tbsp
double cream 8 tbsp
Ricard or Pernod 2 tbsp
Salt and black pepper
DIRECTIONS
Preheat the oven to 200C/gas mark 6. Cut four square sheets of greaseproof paper, 35x35cm.
Wipe the mushrooms clean using a wet cloth or a little brush. Leave them whole or cut them into large pieces, depending on their size. Cut the potatoes into 1cm thick slices.
In a large bowl, gently toss together all of the ingredients using your hands. Take care not to break the mushrooms. Taste and adjust the amount of salt and pepper.
Divide the mix among the paper sheets. Lift the edges and scrunch them together to create tight bundles, then secure with ovenproof string. Lift the parcels onto a baking sheet.
Place in the oven to cook for 17 minutes. Take out and leave to settle for 1 minute. Serve the parcels sealed, allowing the diners to open them up themselves.
Yotam Ottolenghi is co-owner of Ottolenghi (various locations across London) and NOPI, London W1. His latest book, Jerusalem, is out now