cookware
- parchment paper
- cookie sheet
- large bowl
- food-friendly string
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.
1 | 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. |
2 | Preheat the oven to 325°F. |
3 | In a large bowl, stir the mushrooms, epazote, bacon, garlic mojo, and salt together. |
4 | 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. |
5 | 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. |
6 | During the last 10 minutes of cooking, slice the baguette and crisp it on a separate rack in the oven. |
7 | Serve the mushroom packets with baguette and lime wedges. Take care to avoid escaping steam when opening the pouches. |
source: Rick Bayless