Thursday, 28 January 2016

Pappardelle & Mushrooms en Papillotte

This pasta & mushroom dish, baked en papillotte (in a paper bag), is an easy to prepare meal which will entertain your guests with a hint of theatre. 

Pappardelle & Mushrooms en Papilliotte

Recently I was contacted by an Italian food magazine, Bellavita, and asked if I'd like to take part in their Blogger's Pasta Challenge.   (It's now published, so do go and check out the delicious dishes the other five UK bloggers have made!)   I was delighted to have been asked, but what sort of pasta dish should I make.  

From one of the groaning shelves which houses our my many cook books, I reached for a large glossy book imaginatively called 'Pasta' (Edited by Linda Fraser, 1996) in the hope it would give some inspiration!  Many of the dishes sounded delicious; lasagne, cannelloni, pasta salads and so on, but the dish which particularly caught my attention was 'Baked Seafood Spaghetti'.  Much of the dish was par-cooked ahead of time and then parcelled up in a greaseproof paper bag before being baked.  Although the recipe sadly didn't mention much about the virtues of this cooking method, I was enthralled.  It looked so interesting.  Certainly not something I've done before.

Pasta & Mushrooms baked in a paper bag

Now, as Only Crumbs Remain shares vegetarian recipes and given the recipe which had caught my attention included copious amounts of muscles (400g actually) I clearly had to make some major alterations! 
Not wanting to include too much liquid in the parcel for fear of it all trickling out as it finished its bake, I decided to go with a buttery, garlic mushroom feel.  We bought a pack of mushrooms which contained maitake, eryngii, shiitake & oyster.  The medley of mushrooms gave even more interest to the dish than using the usual button mushrooms.  Pasta wise, we came across pappardelle which is an egg pasta shaped like tagliatelle though this is textured to allow sauces to grip onto it.   It really was a delicious pasta.  We cooked some more of it the other evening, served with a tomato sauce, which we often make, and again found the pasta to be full of flavour.   I must admit, the pasta was a little more expensive than the type we usually select, so feel free to substitute the pappardelle with tagliatelle or even spaghetti.   

Pasta and Mushrooms baked in a paper envelope

En papillotte is the posh phrase given to something baked in a (usually) paper bag in the oven. It allows the food to cook with a build up of steam whilst retaining all of the flavours and aromas.  In this case the pasta was par-cooked before being assembled with the mushrooms in a greaseproof paper envelope.  The parcel was then popped into the oven to allow the pasta to finish cooking.  By this point the mushrooms had cooked through; the butter had melted; the garlic, lemon and thyme had mingled to create a fantastic aroma; and the pasta was al dente!  Perfect! 

Pasta and Mushrooms baked in a paper envelope

Oh boy!  The anticipation felt when opening the parcel was immense.  The aroma emitting from the paper bag was delightful.  The paper bag was carefully cut open.  The scent-packed steam filled my nostrils even more.  Mmm it was fabulous.  The taste sure lived up to the aroma too.  The pasta was cooked perfectly, and when eaten with the medley of mushrooms which each gave their own unique texture and flavour alongside the notes of lemon, garlic and thyme....well all I can say is that we are definitely going to be having this again very soon!          



So, let's get to it and cook!


Pappardelle & Mushrooms en Papillotte  Yum

Yield: 2 parcels

Serves: 2
Pappardelle & Mushrooms en Papillotte
Difficulty: Easy
Freezable: N/A 
Time: hands on time about 15-20 minutes; bake time 20-25 minutes

Equipment:

Small Baking Tray
Large Pan
Large Tray with sides
Greaseproof Paper
Kitchen Roll


Ingredients:

6 Garlic Cloves
Sunflower / Vegetable Oil
c140g Dried Pappardelle Pasta, we bought this from Sainsburys (tagliatelle or spaghetti would also work well)
Olive Oil
200g mixed mushrooms (our box contained Maitake, Eryngii, Shiitake & Oyster)
Pinch of salt
20g Unsalted Butter, plus extra for greasing
4 x thin slices Lemon
2 x small sprigs Thyme

Method:

1.  Preheat the oven to 200c / 180c Fan / Gas 6

2.  Prepare the greaseproof paper.  Cut 4 sheets of paper at least 45cm long.   Sit one sheet on top of another to create a double layer (this will provide a little more protection to the pasta whilst in the hot oven).  Fold in half.  Open out.  The fold in the greaseproof paper will have created two oblongs, spread a generous amount of butter over one of the oblongs up to the fold line but leaving a clear boarder of about 5-7cm around the edge.  Repeat with the other two sheets.  Set aside.

2.  Roast the garlic cloves.  Place the unpeeled garlic cloves onto a small tray and drizzle with a little sunflower or vegetable oil.  Place in the oven for about 10 minutes until softened.

3.  Prepare the pasta.  Cook the pasta for half the time specified in the instructions on the packet.  Drain and toss through a little olive oil.

4.  Prepare the mushrooms.  Whilst the pasta is cooking, clean the mushrooms with a damp piece of kitchen roll, trim their base and slice the larger mushrooms. 

5. Assemble.  Place half of the part cooked pasta onto the buttered greaseproof paper.  Aim to keep the pasta near the fold line and retain the clear boarder.  Top with half of the prepared mushrooms.  Squeeze 3 of the roasted garlic cloves over the top of the mushrooms and scatter with a pinch of salt.  Generously dot small cubes of butter (10g) over the pasta and mushrooms.  Drizzle with a little olive oil.    Top with 2 slices of lemon and a sprig of thyme.  Lift the flap of greaseproof paper to cover the ingredients.  Make small double folds to the edges of the four layers of paper from left to right to create a secure envelope.  Twist the two ends a little.  Repeat to create a second parcel.

6.  Bake.  Place the parcels on a large baking tray and bake for 20 - 25 minutes.  The parcels should puff up.   Serve immediately, being careful of the escaping steam as you open the parcel with scissors.

Enjoy!











This post has been shared with:


Meatfree Mondays hosted by Jacqualine over at Tinned Tomatoes
Sunday Fitness & Food Linkup, co-hosted by Angela at Marathons & Motivation and Ilka at Ilka's Blog
The Mummy Toolbox Casa Costello Link up your recipe of the week CookBlogShare Tasty Tuesdays on HonestMum.com





20 comments:

  1. This looks so delicious! We love mushrooms, so I know this would be a winner at our house! -Jessica, Sweet Little Ones

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    Replies
    1. Thank you Jessica, it actually tastes loads better than it looks. The smell when it came out of the oven was fabulous. Hope you enjoy it if you give it a go.
      Thanks for popping by and commenting,
      Angela x

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  2. that truly looks like a delicious dish! x

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    Replies
    1. :-) Thank you Rebecca, I still can't quite believe how much aroma and flavour is retained from baking in a paper bag!
      Thanks for popping by and commenting,
      Angela x

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  3. Pasta is our favourite in this house! and this is a new one we are definitely going to try! I love these parcels :) #YumTum

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    1. :-) Ooh good, I really hope you enjoy it...though of course you could throw anything into the parcel (though some things may need par-cooking first), the smell is seriously amazing once it comes out of the oven.
      Thanks for popping by Charlotte,
      Angela x

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  4. Yum this recipe looks fab - I love cooking things en papillotte...(anything with a bit of theatre is good in my book) but I have never cooked pasta en papillotte before...I shall have to give that a go! Eb x

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    Replies
    1. Thank you Eb :-) I have to admit this was our first try at baking en papillotte and even though I'd read in several places about the fabulous flavours an aromas which build up in the little parcel I was astonished by how well this baking method works. I too wouldn't have thought to use it had I not seen it in one of our recipe books. It worked really well with the par cooked pasta and the medley of mushrooms. We'll certainly make it again.
      Do let me know how you get one with it Eb,
      Thanks for popping by and commenting,
      Angela x

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  5. I've never thought to cook pasta like this - OMG it looks beautiful! Bet you couldn't wait to tuck in #TastyTuesdays

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    Replies
    1. You're so right there Samantha - it really was a revelation! You must give a try one day.
      Thanks for popping by and commenting,
      Angela x

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  6. Oh wow, this looks delicious and such an easy meal idea. I'm saving this and will definitely try it x #tasytuesdays

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    Replies
    1. :-) I hope you enjoy it as much as we did!
      Thanks for popping by and commenting,
      Angela x

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  7. I love the look of this, so easy to make. Will have to try it. Glad you took the mussels out, this looks more appealing

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    Replies
    1. Thank you Alison. You're right, it's so easy to make and yet rewards you with a great aroma and flavour. Do let me know how you get on should you try it,
      Thanks for popping by and commenting,
      Angela x

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  8. I love this - I've never heard of this method of cooking in a paper bag before but you've intrigued me and I'm going to have to give it a go soon. Thanks for linking up with #CookBlogShare.

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    Replies
    1. Ooh you must Mandy, it's amazing! I've only used it for this one dish so far, but when I was reading about it I realised it could be used for so many things. Fish is often cooked en papillotte (the fish monger counter in the supermarket often prepares fish for customers in this way with a knob of butter etch before the bag is sealed).
      Thanks for your kind comments Mandy and I'd love to hear what you decide to bake en papillotte,
      Angela x

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  9. This sounds Fabulous!!! I have had fish prepared this way, but never thought of anything else. I love Pappardell pasta & mushrooms, so I am going to give this a try, pinning it now! I would love for you to share this recipe at my Sunday Fitness & Food Link-up at: http://www.marathonsandmotivation.com :-)

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    Replies
    1. :-) Thank you Angela x I'd never though of finishing a pasta dish this way either until I delved into on of our many recipe books. We really loved it, it was lovely, light and fresh with no heavy creams (yes there is butter and oil in it but that is really to help coat the pasta to prevent it from drying out.)
      Thanks for the invite, I'll pop on over :-)
      Angela x

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  10. Angela - this dish looks super tasty. I love cooking my fish in parchment paper. Thanks for the tutorial for the greaseproof paper. Love it! Pinning!

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    Replies
    1. Aw thank you Ilka :-) It's a great way of cooking food isn't it.
      Thanks for popping by and commenting,
      Angela x

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