Recipe: Mushrooms and Ginkgo Nut

Shimeji Mushrooms and Ginkgo Nut Parcel

2 packets shimeji (= beech) mushrooms
1/4 cup extra virgin olive oil
2 garlic cloves, peeled and crushed with the side of a knife
12 ginkgo nuts* (sold ready to use in vacuum packs or cans in Asian markets)
1/2 teaspoon salt
4 thick slices lime

4 (12-inch) squares of aluminum foil

*if using the canned variety, rinse off the brine

Preheat the oven to 350 degrees. Cut the base off of the mushrooms and separate them (or if desired, keep them in little clumps). Heat a skillet over a moderate heat and add the garlic to the olive oil to flavor. Remove the garlic when it turns golden. Increase the heat and quickly saute the mushrooms and ginkgo nuts; season with the salt.

Divide the mushrooms into four equal portions and transfer each portion into the center of an aluminum foil sheet. Add a lime slice to each one and gather up the corners to make parcels. Make the parcels as roomy as possible so as not to crowd the ingredients. Put them on a baking sheet and bake them for 5 minutes. Serve unopened and let your guests enjoy the fragrance as they open them at the table.

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