Mushrooms en Papillote
Yum
Mushrooms en Papillote are perfect vegan and gluten free side dish made in the oven, tossed and baked in folded edges parchment paper, big calzone shaped pocket alike.
It is the best seasons of all over here! Street market filled with harvest vegetables, chestnuts, pumpkins and mushrooms is so inviting that you need to be really focused on what to cook to avoid spending money on something you don’t really need within few days ahead. Especially if you prefer dishes prepared with fresh ingredients.
As you will notice once you scroll down, I avoided any herbs, wine, onion, and garlic while making this one. It is just because mushrooms are delicate in flavour and any intense addition may overpower this perfect combination of mushrooms.
If you don’t feel the same, be free to add any herbs or spices to taste and enjoy your version. This one is simple and basic and we love it that way.
What can be cooked en papillote ?
The classic technique of cooking en papillote is achieved by wrapping tender foods including fish , shellfish, poultry, chicken brests in a folded pouch of parchment paper with vegetables, herbs and spices. Although cooked in an oven this is a moist-heat method because the paper seals in hot vapors and steams the food.
What does “en papillote” mean in cooking ?
In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. Delicate foods may be cooked en papillote as they can be quickly cooked by this steaming method.
So, before you look into the details for mushrooms en papillote, here are some other mushroom recipes you might find interesting:
Feta and Mushrooms Stuffed Turkey Meatballs from Scratch
Rustic Harvest Vegetarian Mushrooms Tart
Italian Sasuage Stuffed Mushrooms
Roast Chestnut Pizza with Pine Nuts
Mushrooms en Papillote
Mushrooms en Papillote are perfect vegan and gluten free side dish made in the oven, tossed and baked in folded edges parchment paper, big calzone shaped pocket alike.
Ingredients
- 200 grams porcini mushrooms, sliced
- 200 grams champignons, sliced
- 250 grams king oyster mushrooms, sliced
- 150 grams velvet pioppini, sliced
- Salt to taste
- Few little cubes of unsalted butter or olive oil for vegan version
- Chopped fresh parsley to taste
Instructions
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Preheat the oven to 190 C / 374 F.
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Cut 60 cm / 24 inches long parchment paper.
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Fold parchment paper it in the middle and place on the baking pan. Leave aside.
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Toss mushrooms all over one half of your parchment paper, sprinkle some salt to taste and add few butter cubes or sprinkle with olive oil.
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Fold the paper to form large pocket: lift the sides and fold, using your fingers. Roll the paper from left to the right side. Be sure to close the sides as well. I used little wooden clips to prevent the packets from opening while in the oven.
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Once your mushrooms are cooked, garnish them witchopped fresh parsley. You may also add some ground black pepper to taste.
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Serve immediately.
Recipe Notes
These mushrooms may be served as side dish to any kind of roast you prepare but can also become a main dish with some polenta, poaches eggs, potatoes or vegetables aside.
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