How To Make Mushrooms en Papillote

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Start by using tin foil to create a cooking pouch.

Fold a little bit of parchment paper to fit inside the foil.

Layer the milk cap mushrooms in the parchment, stacking them on top of each other.

Add wild mint to the mushrooms.

Dot with a tiny bit of unsalted butter for creaminess.

Drizzle with a good nut oil or cold pressed olive oil, or canola oil.

Slice garlic and sprinkle it evenly over the mushrooms.

Season with a pinch of black pepper.

Fold the parchment over the mushrooms to create a half moon shape, sealing it tightly to retain steam.

Preheat the oven to 425°F.

Place the sealed parchment pouch in the oven and bake for 25 minutes.

After baking, cut across the top of the pouch to open it and release the steam.

Transfer the mushrooms and juices to a platter for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens