4 small Yukon potatoes, cooked and quartered (skin on)
4 cups mushroom cleaned and chopped, portobello, crimini, button
1 tbs. fresh tarragon, chopped fine
1 tbs. rosemary, chopped fine
4 garlic cloves, crushed
2 tbs. olive oil
1/2 cup heavy cream or plain yogurt
2 tbs. vermouth
1/4 teaspoon Sriracha sauce
Kosher salt and black pepper to taste
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Place potatoes in a small saucepan and bring water to a roiling boil. Reduce heat and cover.
- Meanwhile, prep mushrooms, slicing into roughly equal sizes. Place in large mixing bowl. Add quartered potatoes. Add rosemary, tarragon and garlic. Then add heavy cream, olive oil, vermouth and Sriracha. Fold gently, adding salt and pepper to taste.
- Tear 2 long sections of butcher paper, about 20 inches.
- Line a 2-cup bowl with butcher paper, add half the mix. Bunch ends of paper together and twist, forming a softball-sized pouch. Repeat with remaining mix. Seal pouches with twine. Place on baking sheet and then place sheet on the center rack of oven and cook for about 20 minutes, or until aromatic. Remove from oven and serve.
