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Herby leek and mushroom parcels
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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
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.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.