Ingredients
Scale
- ¾ pounds mixed wild and cultivated mushrooms, trimmed, large mushrooms thickly sliced, small ones left whole mushrooms (shitake, oyster, miatake, porto bello)
- 1 teaspoon fresh rosemary leaves chopped
- 2 teaspoons 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”)
Instructions
- 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!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free