Assorted mushrooms en papillote (pronounced pah-pee-YOHT) sounds and looks a lot fancier and involved than it really is. The flavorsome mushrooms are cooked with butter and garlic in a parchment paper “papillote,” translated to mean parcel, or pouch. Parchment paper is traditionally used to make the pouch, but I can tell you from experience that aluminum foil works just as well and is much easier to work with. But, for the sake of tradition, I’ll be teaching you how to make it using parchment paper. You can add whatever herbs you’d like to the pouch before sealing it up, or you can leave it simple and use what you have at hand to garnish, as I have done.
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Fold a large piece of parchment paper in half (those who have limitations with mobility and/or patience can substitute aluminum foil).
Cut your parchment paper into a large heart shape with the fold in the center.
Unfold your parchment paper and lay it flat on your worktop. Arrange your mushrooms onto one half of the parchment paper. Place your butter cubes evenly on top of the mushrooms. One at a time, place your garlic cloves under the flat side of your knife and press down very firmly to crush them. Place on top of the mushrooms.
Sprinkle 2-3 pinches (depending on your preference) of salt and a pinch or two pepper evenly over the mushrooms. Fold the bare half of the parchment paper loosely over the mushrooms and begin firmly folding the paper a little bit at a time on the top of the half-heart shape, as shown in the images. *IF this is too involved for you, you can simply take a sheet of parchment paper, place the mushrooms, etc. in the center, and fold the excess parchment paper many times to create a long tube of mushrooms. Finally, twist the ends like a hard candy package to secure it. Or use aluminum foil and fold it however you’d like as long as there are no holes for the steam to escape from.*
Continue to create little folds, overlapping over each other, around the entire perimeter of the half-heart shape. If you’re having a hard time getting the creases firm enough, you can use the flat side of a butter knife, scraping along the crease to reinforce it.
Once you get to the very bottom of the half-heart shape, twist the paper a few times and tuck it underneath the pouch.
Put the pouch onto a small baking sheet or casserole dish and bake for 15-20 minutes. Remove from the oven and serve in the unopened pouch, to be opened at the table, or transfer to a serving plate, garnish with what you have on hand (such as herbs, seeds, finishing oils, or spices)
Assorted Mushrooms en Papillote
Equipment
- parchment paper or aluminum foil
Ingredients
- 1 lb assorted mushrooms (I use a mixture of enoki, shiitake, baby bella, and trumpet mushrooms), sliced or cut into whatever chunks you'd like- this is a very flexible recipe
- 1 Tbsp unsalted butter (or Earth Balance to make it vegan) cut into small cubes
- 2-3 pinches kosher salt
- 1-2 pinches freshly ground black pepper
Instructions
- Fold a large piece of parchment paper in half.
- Cut your parchment paper into a large heart shape with the fold in the center.
- Unfold your parchment paper and lay it flat on your worktop. Arrange your mushrooms onto one half of the parchment paper.
- Place your butter cubes evenly on top of the mushrooms. One at a time, place your garlic cloves under the flat side of your knife and press down very firmly to crush them. Place on top of the mushrooms. Sprinkle 2-3 pinches (depending on your preference) of salt and a pinch or two pepper evenly over the mushrooms.
- Fold the bare half of the parchment paper loosely over the mushrooms and begin firmly folding the paper a little bit at a time on the top of the half-heart shape, as shown in the images.
- Continue to create little folds, overlapping over each other, around the entire perimeter of the half-heart shape. If you're having a hard time getting the creases firm enough, you can use the flat side of a butter knife, scraping along the crease to reinforce it.
- Once you get to the very bottom of the half-heart shape, twist the paper a few times and tuck it underneath the pouch.
- Put the pouch onto a small baking sheet or casserole dish and bake for 15-20 minutes.
- Remove from the oven and serve in the unopened pouch, to be opened at the table, or transfer to a serving plate, garnish with what you have on hand (such as herbs, seeds, finishing oils, or spices)