Clif Family Winery

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Fungi en papillote

Recipe by Executive Chef John McConnell

1 lb. wild mushrooms, brushed and trimmed
1 small shallot, trimmed and sliced thin using mandolin
2-3 garlic cloves, trimmed and sliced thin using mandolin
3 Tbsp Clif Family extra virgin olive oil
a few sprigs each of fresh bay, rosemary and thyme
Sea salt and fresh milled black pepper
1 egg, lightly beaten + additional poached eggs for serving if desired
1 Tbsp Clif Family white wine vinegar
1 Tbsp of your favorite Clif Family red wine

Preheat oven to 400F and place a cast iron skillet or baking sheet on the middle shelf. In a large bowl toss the mushrooms, shallot and garlic slices in olive oil to coat. Use kitchen string to tie up the herbs in a bundle; which allows for easy removal as added for flavor but not to be eaten. To make the baking pouch, take a large piece of parchment and place the mushroom mixture to one side, just off center and generously season with salt and pepper. Brush the edges of the paper lightly with beaten egg, then fold over the mushrooms to create a sealed pouch, folding edges over 3-4 times keeping the last edge open to allow a space to pour in the vinegar and red wine prior to sealing completely. Make sure the pouch is tightly folded and sealed and place on hot skillet/baking sheet, and cook in oven for 15 minutes, the pouch will puff dramatically during baking.

Serve the mushrooms in its pouch; cutting open when ready to eat as the smell is amazing when cut into the paper. Serve alongside meat or fish, or top with poached eggs and enjoy with chunk of rustic bread.


Chef John

Mar 15, 2018