Asparagus & Wild Mushroom Parcels
Ingredients:
1 Medium sweet potato, cooked and diced
4 Garlic cloves, crushed
1 ½ C Chopped asparagus, cut into 1” lengths
3 C Mixed wild mushrooms, large dice
4 Tbs Fresh chopped herbs
8 Tbs Heavy cream
4 Tbs Olive oil
2 Tbs Sambuca
1 Tbs Teeny Tiny Spice blend of choice (Suggestions below)
S & P to taste
Suggested blends: Harissa, Shepherd Herb Mix, French Four Spice
Instructions:
Preheat oven to 400°F.
Cut 4 pieces of parchment paper into 14” inch squares.
Combine all of the ingredients into a large bowl and gently toss with your hands until well mixed.
Divide the mixture into 4 equal portions. There should be about 5 cups of filling, so about 1 ¼ C for each piece of parchment. Scoop the filling into the middle of each piece of parchment, bring the 4 corners up and tie with cooking twine.
Place the packets onto a baking sheet and cook for 25 minutes.
Remove from oven and serve unopened so that each person can open their own.
