Mushrooms En Papillote
Savor the delightful aroma and flavor of this mouthwatering mushroom dish cooked to perfection in a parchment paper packet. The earthy mushrooms are complemented by a hint of butter, lemon juice, and fresh parsley, creating a dish that is both comforting and elegant. A simple and elegant way to enjoy a medley of mushrooms, this recipe is sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter, plus 1 Tbs. unsalted butter, cut into small pieces
- 1 lb. mushrooms, such as chanterelle, shiitake, trumpet, portobello or a mixture, brushed clean
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 tsp. fresh lemon juice
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- Preheat an oven to 375°F.
- Cut parchment paper into an 18-by-11-inch rectangle. Fold the rectangle in half crosswise. Open the parchment and coat with the 1 Tbs. butter. Place the rectangle, buttered side up, on a baking sheet.
- Cut the mushrooms into bite-size pieces and place in a bowl. Add the salt, pepper, butter pieces, lemon juice and parsley and toss well. Spread the mushrooms over one half of the prepared parchment paper. Fold the other half of the parchment rectangle over the mushrooms and fold the vertical edges over twice, working your way along the edge of the paper to end with a twist on both ends. Place the package on a rimmed baking sheet.
- Bake until the parchment packet is puffed and the mushrooms are cooked through, about 15 minutes. Transfer the parchment packet to a platter, carefully open the packet and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Essentials of French Cooking, by Georgeanne Brennan & Sarah Putnam Clegg (Oxmoor House, 2009).
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