Recipe courtesy of Katy Sparks
Show: Chef Du Jour
Episode: Katy Sparks
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 450. Brush mushrooms well with a damp cloth to remove dirt or grit, do not soak in water. Slice mushrooms into 1/2-inch thick slices, set aside. Heat a medium skillet, add butter, pancetta and shallots and cook over medium heat until pancetta renders most of its fat and shallots are softened. Remove shallot mixture from pan and cool. in a large bowl, add mushrooms and shallot mixture together with the herbs, lemon juice and olive oil, season to taste with salt and freshly ground black pepper.

Fold a full sheet of parchment paper in half, cut an elongated heart shape using the entire width of the paper. Add 1/6th of the mushroom mixture to the bottom side of the parchment. Beginning at the center of the heart, begin making well creased folds, continue around the heart until package is completely enclosed. Bake just before serving in 450 oven about 5 minutes or until package has puffed up and is golden brown in color. Open in front of your guests with small scissors or paring knife.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Slow Cooker Mushroom Barley Risotto

Recipe courtesy of Food Network Kitchen

Red Wine and Wild Mushroom Sauce

Recipe courtesy of Tyler Florence

Pressure Cooked Pinto Beans

Recipe courtesy of Lorna Sass

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Slow Cooker Beef Stew

Recipe courtesy of Food Network Kitchen

Slow Cooker Pork Roast

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories