Herby Leek and Mushroom Parcels

This versatile recipe goes with some many different sides it just depends on your mood as to what you pair it with or you can enjoy it on it's own as a vegetarian main.

Preparation time: 15 minutes - Cooking time: 40 minutes - Total time: 55 minutes - Serves: 4 as a side

4 large, slender leeks, trimmed and thickly sliced
250g chestnut mushrooms, cleaned and thickly sliced
30g unsalted butter, softened
2 garlic cloves, finely chopped
½ x 15g pack oregano, leaves only, plus extra to serve •
3 thyme sprigs, leaves stripped

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1. Preheat the oven to 200°C, gas mark 6. Cut four 35cm x 35cm squares of baking parchment. Evenly divide the leeks and mushrooms between the squares, putting them in the centre of one half of each.

2. In a medium bowl, combine the butter, garlic, oregano and thyme; season. Spoon ¼ of this herb butter onto each parcel. Fold the paper over to join the edges and roll the edges in to create a crimped, half-moon shape (like a Cornish pasty). Secure the end of the folded edge with a paper clip or cocktail stick if needed.

3. Space the parcels out on a large baking sheet and cook for 30-40 minutes, until the vegetables are tender (check by inserting the tip of a knife through the paper). Serve with a few extra oregano leaves scattered over, with steamed rice or mashed potato, if liked, or as a simple sauce for pasta.

Recipe Courtesy of Waitrose
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