Mushrooms En Papillotte

Serves 6 | Prep Time: 5 minutes | Cook Time: 15-20 minutes

En papillote is a method of cooking in which food is folded in paper and baked. It’s a great way to make mushrooms easy and delicious for any meal time. Get creative with how you use them. I like with some steamed black rice, greens and a dash of tamari.

Ingredients

2 pounds mixed mushrooms like oyster, maitake, and shiitake
1/2 cup mixed herbs (like parsley, thyme and tarragon)
1/4 cup extra virgin olive oil
Kosher walt to taste
1/4 cup white wine or more divided
Parchment paper about 8×16 pieces

Chef Tips

If you don’t have any white wine just use a little chicken stock or even water. Any leftovers (if there are any) go great with eggs or in a bowl the next day.

Preparation

Step 1

Preheat oven to 450F. Set rack in the middle of the oven

Step 2

Cut the mushrooms into big chunks and try to leave them as whole as possible. In a large bowl, toss together the mushrooms, herbs and olive oil. Season with salt and toss.

Step 3

Lay out about 5 or six sheets of your parchment and place a big handle full of mushrooms to the outer half of the paper. Add a tablespoon or two of wine over the mushrooms. Fold over one half of the papers so the two sides meet. The paper would be full enough for you to crimp the edges. If not add some more.

Starting at one corner of the mushroom packet begin pinching and folding over little corners of the paper all around so they seal and create a packet. Once you get to the edge tuck the edge underneath. This should create steaming environment for the mushrooms.

Step 4

Place in the oven and bake for 15-30 minutes. The packets should look inflated after they come out of the oven. Carefully poke the bags with the tip of a knife. You’ll get a incredible earthy and mushroomy cloud of wonder. Season with some freshly ground pepper and a squeeze of lemon juice if you’d like and eat right away.