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.