by Manuela Darling

(4 servings)

Ingredients

100 g wood ear mushrooms

200 g Swiss brown mushrooms

100 g shiitake mushrooms

100 g enoki mushrooms

1 medium Spanish onion, finely sliced

3-4 garlic cloves, finely sliced

1 chilli, some seeds and filaments removed, thinly sliced

fresh sage, Italian parsley and thyme, chopped

150 ml thick Tilba cream

a little butter and olive oil for frying

salt and pepper to taste

Method

1.  Pre-heat oven to 180˚C.

2.  With a paper towel, remove any dirt from the mushrooms and slice them.

3.  In a large frying pan melt butter and olive oil and gently fry onions, garlic, chilli and herbs.

4.  When the onions are soft, add all the mushrooms and cook for about 5 minutes, stirring the mushrooms around. Add salt and pepper to taste. Add the thick cream to the mushrooms.

5.  Cut 4 pieces of ovenproof paper 40 cm x 40 cm and divide the mushrooms evenly between the 4 papers and roll them up.Tie the parcels up with string, making sure they are all well wrapped and bake in preheated oven for 20 minutes.

You can serve these parcels as a first course or to accompany fried eggs or meat.

Of course you can make any other combination of mushrooms, this is just my suggestion.

Manuela Darling-Gansser is a passionate cook and writer of food and travel cookbooks. She has produced several seasonal Italian and Persian cookbooks. Manuela has a large vegetable garden with chickens and bees at her home near Central Tilba.