¾ pounds mixed wild and cultivated mushrooms, trimmed, large mushrooms thickly sliced, small ones left whole mushrooms (shitake, oyster, miatake, porto bello)
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!