Fresh green beans and chanterelle mushrooms baked in parchment with garlic and fresh herbs. Dusted with parmesan, dabbed with butter, and drizzled with a touch of cream and white wine. 4 servings Can be assembled up to two hours ahead, bake immediately before serving.
Cook Time 20minutes
Total Time 20minutes
about ¾ pound prepared fresh green beansI used seven green beans per packet
1/3poundchanterelle mushrooms free of dirt and coarsely choppedcriminis could be substituted in a pinch or if the price per pound for chanterelles makes you die a little inside
4sprigs each sagerosemary, and thyme (parsley would work here too, not just lyrically)
4pats of butter
4TBShalf and half or heavy cream
4TBSdry white wine
shredded parmesan to tasteI used about a TBS per packet
salt and pepper to taste
Pre-heat oven to 400 F
Tie fresh herbs together into bouquets with food safe twine
Tear off four sheets of parchment paper about 8-10 inches long
Assemble each packet with one quarter of the mushrooms, green beans, garlic, butter, and herb bouquets, starting with the mushrooms and building up in order.
Season as desired with salt and pepper. Top with a bit of fresh grated parmesan and then the ½ & ½ and white wine.
Fold each packet to completely enclose.
Bake for 20-25 minutes.
Packets will stay hot for several minutes but serve as soon as possible after removing from the oven, having each guest open their own packet.
These would also be wonderful with a bit of diced ham or prosciutto. Make your life easier and assemble this family style - but watch out for squabbles when guests scramble for more.
green bean “casserole” en papillote https://www.recipefiction.com/2014/11/green-bean-casserole-en-papillote.html