The unique woodsy aroma of the matsutake (pine mushroom) is what inspired this preparation en papillote. To tear open the parchment at the table and breathe, is to inhale Autumn in the Pine Forest. Just a few rosemary leaves and a restrained pinch of ground cinnamon enhance the earthy spice aromas of the matsutake. Butter gives the meaty mushroom a rich creamy mouthfeel and slight nutty flavor while sake adds a bit of moisture, balanced acidity and complex umami flavors.
For my upcoming heart-healthy picnic by the sea I was looking for a dessert that was very tasty, would travel well, and be cholesterol free and good for the heart. Mario Batali has a divine olive oil and orange cake, but alas, it is made with whole eggs. Here, I tweak his recipe and substitute three tablespoons egg white plus one tablespoon olive oil for each whole egg. I add ground flaxseed, fresh rosemary for its antioxidant and anti-inflammatory benefits, and toasted slivered almonds which are full of vitamin E, plant sterols, fiber, and heart-healthy fats.