Shiitake, Chanterelle and Hedgehog Mushrooms en Papillote
As if getting chanterelles wasn't special enough, we also scored some hedgehog mushrooms!
To celebrate, we made this recipe again adding fettuccine as a base, a splash of white wine and subbing soy margarine. The best part, as always, is cutting into the package and releasing the aroma.
The mushrooms were paired with another spring staple -- grilled asparagus. They were blanched for 2-3 minutes in salted water, then dropped in a quick marinade of olive oil, tamari and pepper, then grilled until slightly blackened.
We've never had hedgehog mushrooms before (the hedgehogs are the ones on the right hand side) -- they kind of look & taste like chanterelles and worked really well with the shiitake and chanterelle in the package.