Wild Mushrooms En Papillote Recipes

WILD MUSHROOMS EN PAPILLOTE

Steps:

• Preheat oven to 450°F with rack in middle.
• Lightly brush 4 (12-inch) squares of parchment paper with some of butter.
• Toss mushrooms with herbs, shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then toss with remaining butter and divide among parchment squares.
• Fold parchment to enclose mushrooms.
• Bake packets in a shallow baking pan 20 minutes. Serve packets on plates.

EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.) together in a small bowl; set aside.
• Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Cook's Note: Aluminum foil can be substituted for parchment paper.
• Evenly divide the vegetables among the 4 heart-shaped parchment packets. Place fish fillet on top of vegetables and season. Top with a small pat of butter.
• Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up.
• Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam and serve.
• En Papillote Variations:
• Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes). Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon.
• Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc. Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper.
• Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano. Add white wine for steaming.

WILD MUSHROOMS EN PAPILLOTE

Steps:

• Preheat oven to 450°F with rack in middle.
• Lightly brush 4 (12-inch) squares of parchment paper with some of butter.
• Toss mushrooms with herbs, shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then toss with remaining butter and divide among parchment squares.
• Fold parchment to enclose mushrooms.
• Bake packets in a shallow baking pan 20 minutes. Serve packets on plates.