Baking mushrooms in a sealed parchment packet, or en papillote, allows them to cook through without browning, as they would if sautéed. Serving them in the package makes an attractive presentation, as well as a flavorful partner to light poultry and fish dishes.
Prep Time
15 minutes
Cook Time
15 minutes
Servings
6
Ingredients
1 Tbs. unsalted butter, plus 1 Tbs. unsalted butter, cut into small pieces
1 lb. mushrooms, such as chanterelle, shiitake, trumpet, portobello or a mixture, brushed clean
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 tsp. fresh lemon juice
2 Tbs. chopped fresh flat-leaf parsley
Directions
Preheat an oven to 375°F.
Cut parchment paper into an 18-by-11-inch rectangle. Fold the rectangle in half crosswise. Open the parchment and coat with the 1 Tbs. butter. Place the rectangle, buttered side up, on a baking sheet.
Cut the mushrooms into bite-size pieces and place in a bowl. Add the salt, pepper, butter pieces, lemon juice and parsley and toss well. Spread the mushrooms over one half of the prepared parchment paper. Fold the other half of the parchment rectangle over the mushrooms and fold the vertical edges over twice, working your way along the edge of the paper to end with a twist on both ends. Place the package on a rimmed baking sheet.
Bake until the parchment packet is puffed and the mushrooms are cooked through, about 15 minutes. Transfer the parchment packet to a platter, carefully open the packet and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of French Cooking, by Georgeanne Brennan & Sarah Putnam Clegg (Oxmoor House, 2009).
