+
0 (0)

Categories: Sides, Vegetables, Vegetarian

Shiitakes and corn en papillote

Shiitakes and corn en papillote
Los Angeles Times

My kitchen stove is one of those gorgeous 1950s Wedgewoods with serious pilot lights that keep the whole room pretty close to incubator temperature all year round. If I'm going to turn on one of the ovens in the heat ... Read more

Total time: 30 minutes | Serves 4
Note: The mounded mushroom mixture will seem like a lot per person but will shrink during baking. Leave some space between the mushrooms and the crimped edge to allow room for the packet to puff up.
  • 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 1Heat 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 2Combine 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.

Each serving:
281 calories; 5 grams protein; 21 grams carbohydrates; 3 grams fiber; 17 grams fat; 10 grams saturated fat; 61 mg. cholesterol; 49 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Spiced winter squash
Smoked Gouda mac 'n' cheese
Aunt Mary's pilaf with topping
Pizzoccheri