In Tweedie, chef Andrew Giles and close friend Debbie Battershill run Eat at Andrew’s, an exceptional restaurant serving up no-fuss Italian-inspired dishes.
These mixed mushroom parcels will make for a great starter at your next family lunch or dinner party.
- 250g mixed wild mushrooms
- 250g brown mushrooms
- 250g oyster mushrooms
- 4 cloves garlic, finely chopped
- small bunch flatleaf parsley, chopped
- 8 sprigs fresh thyme, removed from the stalks
- 200ml cream
- 1 tbsp vodka
- salt and pepper
- baking paper
- kitchen twine
- Preheat the oven to 200°C.
- Cut four circles of baking paper about the size of a large dinner plate (30cm-32cm).
- Brush the mushrooms clean, quarter the brown mushrooms and cut the exotic mushrooms into similar size pieces.
- Place them in a bowl with the remaining ingredients and mix together to coat the mushrooms with all that good flavour.
- Divide the mushroom mixture between the four circles of baking paper, gather the paper together from the edges to make a neat parcel and tie with string.
- Place the four parcels onto a baking sheet and bake for 17 minutes. The tops of the parcels will be browned and slightly brittle but shouldn’t have burned. Gently lift from the baking sheet and serve warm – not too hot as the steam may burn.
These work well as a starter or side to fish.
You can find Andrea Abbott’s full interview with Andrew and all his recipes in the October 2019 of SA COUNTRY LIFE. If you can’t find it on the shelf, get your digital copy from Magzter.com or Zinio.com.
Open daily from 8:30am to 4pm. Book for monthly themed evenings.
+27 (0) 66 254 8112