Trufette’s Mushroom Extravaganza
Hen of the wood mushrooms are simple to prepare.
With a large sheet of aluminum foil, about 18 inches square, drizzle a little of the olive oil onto the foil.
Gently crush the garlic clove under your palm to release its juices and place the entire clove in the bottom of the mushroom. Underneath the cluster, you should be able to press the clove into a space on the stem, if not, cut a small hole and insert.
To bake create a pouch by placing the head of mushroom on the foil right side up and drizzle with the remaining olive oil, lemon juice and a generous pinch of salt and pepper, then add the thyme on top. Gather the aluminum foil around the sides, wrap the entire mushroom with the foil doubled over the top to ensure the steam remains inside the pouch. If the pouch is well sealed, it should expand in the oven.
Preheat the oven to 350º F (175º C). Place the package on a baking sheet in the middle of the oven.
Bake 20-25 minutes and serve in the pouch as an appetizer or with pasta as an entrée.
By Atef Boulaabi; of SOS Chefs.
Photography by Matt Low.
