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Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 4 slices whole-grain bread, toasted
- 4 cups thinly sliced wild mushrooms
- 1 lb. asparagus, cut into 1-inch pieces (3 cups)
- 2 large shallots, thinly sliced ( 3/4 cup)
- 1 3/4 cups low-sodium vegetable broth, divided
- 1 large egg
- 1 large egg white
- 1 Tbs. minced fresh thyme
- 1/2 cup crumbled chevre or goat cheese
Method
- Preheat oven to 400F.
- Place 4 16-inch lengths of foil on work surface.
- Fold foil in half from short side.
- Unfold.
- Shape corners and edges of one half into semicircular bowl with 1/2-inch sides.
- Coat insides of foil with cooking spray.
- Place 1 slice of toast in each foil packet.
- Combine mushrooms, asparagus, and shallots in medium bowl.
- Add 1/4 cup broth, and season with salt and pepper, if desired.
- Divide mixture among packets.
- Whisk together remaining 1 1/2 cups broth, egg, egg white, and thyme in small bowl.
- Season with salt and pepper, if desired.
- Drizzle each packet with 1/2 cup broth mixture.
- Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed.
- Transfer packets to baking sheet, and bake 25 to 30 minutes.
- Transfer to serving plates.
- Let each person open packet carefullyescaping air will be hot.
- Sprinkle with chevre.
