This is an 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 impressed. Don’t tell them it is so easy. Serve with salad and herb roast potatoes for a wonderful fall, vegetarian meal.
Ingredients
¼ cup plus 2 Tb full flavored extra virgin olive oil and a little for brushing the parchment paper
¾ lb mixed wild and cultivated mushrooms, trimmed, large mushrooms thickly sliced, small ones left whole mushrooms (shitake, oyster, mitake, porto bello)
1 tsp fresh rosemary leaves chopped
2 tsp fresh thyme leaves
Celtic sea salt
Fresh pepper
3-4 cloves garlic minced
2 shallots minced
1 ½ cup julienned carrots
1 ½ cup julienned zucchini (slightly thinker than the carrots)
2 sheets parchment paper (15” x15”)
Preheat oven to 450°F with rack in middle.
Lightly brush 2 squares of parchment paper with some of olive oil.
In a large bowl, toss mushrooms with half the chopped herbs, half the shallot, half the garlic, 1/2 tsp salt, and 1/4 teaspoon pepper, then toss with 1/4 olive oil.
In a separate bowl, toss the julienne vegetables with 2 Tb of olive oil, the remaining garlic, shallots and chopped herbs, salt & pepper.
Divide the julienne vegetables between the parchment and top with the mushrooms.
Fold parchment over mushrooms, folding and crimping edges tightly to seal and enclose filling completely.
Bake packets in a shallow baking pan for 20 minutes.
Serve packets on plates hot from the oven. Enjoy the aroma of the mushrooms and herbs when you open the packages at the table!
Wild Mushrooms In Paillote
Gluten Free, Dairy Free, Vegan, Paleo PRINT RECIPE
2 servings
¼ cup plus 2 Tb full flavored extra virgin olive oil and a little for brushing the parchment paper
¾ lb mixed wild and cultivated mushrooms, trimmed, large mushrooms thickly sliced, small ones left whole mushrooms (shitake, oyster, miatake, porto bello)
1 tsp fresh rosemary leaves chopped
2 tsp fresh thyme leaves
Celtic sea salt
Fresh pepper
3-4 cloves garlic minced
2 shallots minced
1 ½ cup julienned carrots
1 ½ cup julienned zucchini (slightly thinker than the carrots)
2 sheets parchment paper (15” x15”)
- Preheat oven to 450°F with rack in middle.
- Lightly brush 2 squares of parchment paper with some of olive oil
- In a bowl, toss mushrooms with half the chopped herbs, half the shallot, half the garlic, 1/2 tsp salt, and 1/4 teaspoon pepper in a large bowl, then toss with 1/4 olive oil
- In a separate bowl, toss the julienne vegetables with 2 Tb of olive oil, the remaining garlic, shallots and chopped herbs, salt & pepper
- Divide the julienne vegetables between the parchment and top with the mushrooms.
- Fold parchment over mushrooms, folding and crimping edges tightly to seal and enclose filling completely.
- Bake packets in a shallow baking pan 20 minutes.
- Serve packets on plates hot from the oven. Enjoy the aroma of the mushrooms and herbs when you open the packages!
