rick bayless' garlic mushrooms in parchment packets

rick bayless\' garlic mushrooms in parchment packets
12 oz mushrooms
combination of shiitakes, oysters, and wild, sliced .5 inch thick, about 6 cups total
32 leaves epazote
or 1 cup of chopped italian parsley and/or cilantro
2 slices bacon
medium-thick, cut into 1/4 inch pieces, exclude for vegan
1/3 cup garlic mojo
stirred before measuring out
1/2 tsp salt
1 loaf baguette
sliced, warmed and crisped, can also use garlic bread
2 whole lime
cut into wedges
This is yet another way we make use of Rick Bayless’ garlic mojo. This tasty, meaty dish is relatively easy to prepare and is an excellent way to enjoy mushrooms as a main course. In our preparation, we made sure to mix in shiitake mushrooms. We also served it with garlic bread for texture contrast and to help sop up the delicious juices from the dish. While we have often substituted a combination of cilantro and italian parsley for the epazote, we made it with fresh epazote a few times. Even though epazote grows as a weed along the San Antonio River Walk, we had to go to Duc Loi Supermarket in the Mission to find it in San Francisco.

Epazote is a leafy herb that has the mild bitterness of watercress with a distinct mintiness that leaves a menthol effect on the tongue when tasted raw. Because it also has this unique, dense umame to it, I wasn’t surprised to read that epazote is named for the indigenous Nahuatl word for skunk, epatl. Because of its anti-flatulent qualities, it is often added to beans in Mexico. Recipe adapted from Rick Bayless’ Mexico One Plate At A Time.
Cut out 4 large squares of parchment paper and soak in water for about 30 minutes. Weigh the parchment paper down with a plate to keep the paper submerged.
Preheat the oven to 325°F.
In a large bowl, stir the mushrooms, epazote, bacon, garlic mojo, and salt together.
Lay the soaked parchment out on a clean work surface. Assemble each packet by scooping the mushroom-mojo mixture into the parchment square and gathering the its corners to create a pouch. Tie the pouch closed with food-friendly string.
Place the pouches on the cookie sheet and bake for 30-45 minutes. You'll know it's done when you see the mixture vigorously bubbling inside the packets.
During the last 10 minutes of cooking, slice the baguette and crisp it on a separate rack in the oven.
Serve the mushroom packets with baguette and lime wedges. Take care to avoid escaping steam when opening the pouches.
source: Rick Bayless