Wild Mushrooms en Papillote
Zucchini Fritters with Tomato Sauce
The local grocery store has been coming through with the mushrooms lately -- Lobster, Chanterelle and Shiitakes -- so we adapted this recipe from Gourmet, adding spaghetti as a base, and adding white wine to the sauce.
The parchment squares were brushed with part of the melted soy margarine and were folded in half. Then we added the base of spaghetti and layered the mushrooms -- mixed with a sauce that used the rest of the melted soy margarine, 1/4 cup white wine, minced shallots, minced garlic, parsley, tarragon and smoked salt and pepper.
The packages were sealed by crimping along the edges and finally put into the 450F oven for 20 minutes. Here they are going into the oven...
...and here they just out of the oven -- you can tell that the seal on the packages was good, or else they would have deflated in seconds (now, if I could only crimp like Howard and Vince).
Oh, the aroma when the packages were cut open!
We also used the last of the monster zucchini (the one in front) that came from the garden. They were shredded, drained, and mixed with flour, salt, pepper and fried in a cast-iron pan with a little olive oil. Served with a quick tomato sauce.