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Wild Mushrooms In Papillote

Natural Foods Chef Ingrid DeHart prepares this easy and elegant dish. The flavors of the mushrooms are enhanced when cooked in the paper pouch with the simple herbs. The presentation is so much fun, your guests or family will be so impressed. Don't tell them it is so easy. Serve with salad and herb roast potatoes for a wonderful fall, vegetarian meal.
Ingredients
  Oyster mushroom 1⁄4 Pound, chopped
  Shiitake mushroom 1⁄4 Pound, chopped
  Portobello mushroom 1⁄4 Pound, chopped
  Shallots 2 , chopped and divided
  Garlic 4 Clove (20 gm), chopped and divided
  Zucchini 1 1⁄2 Cup (24 tbs), julienned
  Carrots 1 1⁄2 Cup (24 tbs), julienned
  Extra virgin olive oil 6 Tablespoon, divided
  Celtic sea salt To Taste
  Pepper To Taste
  Rosemary 1⁄2 Teaspoon, chopped and divided
  Thyme 1⁄2 Teaspoon, chopped and divided
For greasing
  Olive oil 1 Tablespoon
Directions

GETTING READY
1. Preheat oven at 450° F. Grease the parchment paper with olive oil and set aside.

MAKING
2. In a large bowl place mushrooms, pour in 4 tbsp. olive oil, add in the half of garlic and onion.
3. Season with salt, pepper, rosemary and thyme. Toss well and set aside.
4. In a separate bowl, toss the julienne vegetables with 2 tbsp. of olive oil, the remaining garlic, shallots and chopped herbs, salt and pepper.
5. Divide the julienne vegetables between the parchment and top with the mushrooms.
6. Fold parchment over mushrooms, folding and crimping edges tightly to seal and enclose filling completely.
7. Bake packets in a shallow baking pan for 20 minutes at 450 degrees F.

SERVING
8. Serve Wild Mushrooms in Papillote with roasted potato.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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