Shiitakes and corn en papillote

Time 30 minutes
Yields Serves 4
Shiitakes and corn en papillote
(Los Angeles Times)

Heat the oven to 425 degrees. Cut 4 sheets of baking parchment into 15- by 12-inch pieces. Fold each piece in half and cut into the shape of half a heart. Open to reveal a whole heart and brush each sheet lightly with olive oil along the fold in the middle. Set aside.


Combine the corn kernels, mushrooms, garlic, thyme, wine and cream in large bowl and toss to mix well. Season with salt and pepper to taste.


Divide the mixture among the parchment sheets, mounding along the fold on one side of the heart. Fold the parchment over and tightly crimp the edges to seal completely. Transfer to a baking sheet.


Bake 30 minutes. Transfer to serving plates and slit open just before serving. Serve immediately.

The mounded mushroom mixture will seem like a lot per person but will shrink during baking. Leave some space between the mushrooms and the crimped edge to allow room for the packet to puff up.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.