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Ideas in Food's Papillote of Mushrooms Recipe

Ideas in Food's Papillote of Mushrooms Recipe

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For the papillote of mushrooms:

  • ½ pound shiitake mushrooms
  • ½ pound cremini mushrooms
  • ½ pound button mushrooms
  • ½ pound oyster mushrooms
  • 6 tablespoons reserved squash butter (above), or plain unsalted butter
  • 1 ¼ teaspoon fine sea salt
  • ½ cup chopped herbs: parsley, chives, chervil
  • 2 teaspoons sherry vinegar
  • Aged Gouda cheese for grating, preferably Uniekaas Reserve


Pre-heat a grill to high, or preheat an oven to 450 degrees. Trim the shiitake, cremini and button mushrooms and cut them into quarters. Trim the stems of the oyster mushrooms and gently break them into bite sized pieces.

Cut the squash butter into slices. Put the mushrooms, butter, salt and vinegar into a bowl and toss to season and mix evenly. Lay an 18-inch sheet of aluminum foil on a work surface. Mound the mushroom mixture in the center of the foil. Dot the top with squash butter. Top with another sheet of foil and crimp the edges together to enclose the mushrooms in a sealed package.

Put the foil package on the grill and cook for 15 minutes, or bake in the oven for 20 minutes. Remove the foil packet from the heat and let it rest in a warm spot for five minutes. Cut the foil package open. Be careful because hot steam will stream out. Add the chopped herbs to the mushrooms and mix to combine. If eating as is, top with the grated cheese and serve.

If adding to pasta:

Cook the pasta in boiling, salted water according to the package instructions. Put the cooked mushrooms into a large pan set on medium heat. Add the cooked pasta to the mushrooms and cook together for three minutes, stirring occasionally. Add grated Gouda cheese to taste and divide onto four warm plates or shallow bowls. Top with a fresh grating of additional cheese and serve immediately.

5 Ideas for Sliced Mushrooms

If you have just 20 minutes, you can have a healthy and flavorful Spanish-inspired dinner for four.

This simple dish is equally as fast as its delivery counterpart, but features fresher ingredients.

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This hearty pasta dish is a simple, healthy dinner option if you sub in multi-grain penne and generous helpings of veggies.

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What a disappointment. The amount of butter in this recipe is disgusting - I felt sick after eating this. Yes, the parchment is an interesting presentation, but I think the mushrooms would taste much better just sauteed in a pan.

easy and delicious! just what I look for in a recipe.

My family doesn't like the flavor of tarragon so we omit that, but we do add some pearl onions

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10 of the Most Delicious Meals You Can Make with Mushrooms

We all know that mushrooms add tons of flavor to any dinner dish, but we bet you didn't know that they pack on tons of protein, fiber, and antioxidants, too. Try these easy savory recipes starring sautéed, grilled, or fried mushrooms!

Throw your ingredients into your slow cooker, and before you know it, your creamy, flavorful dinner will be ready to serve!

Get the tutorial at Creme de la Crumb.

Tools you'll need: $25, Hamilton Beach 6-Quart Portable Slow Cooker,

A vegetarian's (or carnivore's!) dream dinner, this dish has tons of protein and tons of flavor.

Get the recipe at Fun Money Mom.

Yes, you read that right. Don't knock these savory scones until you try 'em!

Get the recipe at Baking Obsession.

Tools you'll need: $13, Lodge Cast Iron Skillet,

Skip your regular spaghetti night and go for this delicious and hearty mushroom dish.

Get the recipe at Savory Nothings.

Tools you'll need: $13, Lodge Cast Iron Skillet,

Not a huge mushroom fan? You just might become one when you try it topped with cheesy chicken parm.

Get the recipe at Rachel Cooks.

Give your mushrooms some crunch&mdashand some kick&mdashwith this fun appetizer.

Get the recipe at Closet Cooking.

Because everything is better beer-battered.

Get the recipe at Amuse Your Bouche.

Serve up a warm bowl of this creamy mushroom soup, and watch everyone slurp up seconds!

Jacques Pépin’s Sausage, Potatoes, Onions, and Mushrooms en Papillote

I wanted to show Shorey how to make a great one-dish meal for dinner, so I chose this one featuring sausage, potatoes, onions, and mushrooms en papillote. Papillote refers to a wrapping of foil or parchment paper in which meat or fish is cooked. This is a great dish to make for a party, as it can be assembled ahead, even the day before, and then placed in the oven an hour before serving. We use nonstick aluminum foil instead of parchment paper, and Shorey put all the ingredients in the foil well in advance.

• ON-DEMAND: Listen to Faith, Jacques and Shorey talk about this recipe on The Faith Middleton Food Schmooze® and watch Jacques and Shorey make this dish on Sur la Table’s website.

Excerpted from A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin. Published by Houghton Mifflin Harcourt. Copyright ©2017 by Jacques Pépin. Photographs ©2017 by Tom Hopkins.

Mushroom Recipe Contest Judges Declare Two Winners

Finalist recipes included Mushrooms en Papillote, Morel-Stuffed Cornish Game Hens, and Sun-Dried Tomato and Porcini Mushroom Vinaigrette.

Highlights and Details

This year, Marx Foods, a boutique high-end food distributor, decided it was time to celebrate the varied, earthy flavor of the mushroom. The judges received a large number of recipes that showcased morels, portobellos, shiitakes, and a mix of wild or generic mushrooms. Many also incorporated seasonal produce, such as ramps, asparagus, and rhubarb.

Staff members at Marx judged 122 vegetarian and nonvegetarian recipe entrants on "perceived deliciousness" (since they had to rely on reading the recipes instead of tasting them) and narrowed down the list to five finalists. The decision for the inaugural event was so tough that the judges announced two winners &mdash one who topped the vegetarian category and one who beat out the nonvegetarian entrants.

How to Grill Fish en Papillote (+3 amazing recipes) July 19, 2018

En papillote — also known as cooking “in a packet” — is a fuss-free and flavorful way to cook seafood. Continue reading to learn more about the technique sophisticated enough to be used in fancy restaurants but simple enough to work at home, too.

In traditional French “en papillote” cooking, food is sealed in parchment paper packets and then baked. Flavors mingle and intensify as the steam conducts heat and gently cooks what’s inside. Not only is there little to no cleanup, but it also makes for a stunning presentation as the folds of the packet are opened up like a present to reveal an elegant and aromatic result.

But because it’s summer, we’re swapping out the parchment paper for foil (which is easier to seal tightly and also reseal if you snag a quick peek during cooking) and trading in the oven for a grill.

To make the packet, bring the long sides of the foil together above the food. Fold it down a couple times, then roll in the open ends to form a well-sealed pouch. Be sure to leave room between the food and the foil for steam to develop.

And don’t be afraid to throw veggies, citrus, spices, and herbs in there with the seafood to amp up the color and infuse even more flavor.

These three simple en papillote fish dishes are the perfect stress-free solution for date night, family night, or even entertaining a crowd. Just sit back and let the steam work its magic.

En Papillote Basics & Tips

n papillote (pah-pee-YOHT) is French for “in parchment.” It refers to a flexible method of steaming food while enclosed in a folded pouch or parcel. When trapped moisture reaches the right temperature, it forms steam and moist aroma, which swirl around the packet, helping to cook the ingredients through, at a relatively fast rate, without losing any flavor. This simple yet refined culinary tradition creates dishes that are aromatic and flavorful.

While the culinary term &ldquoen papillote&rdquo is French in origin and dates back to at least the 17th century, the method has been employed far longer, by cultures all around the world. For example, in Southeast Asia where banana trees are abundant, Malaysian and Indonesian people use the large, sturdy leaves for steaming packets, Latin American cultures wrap and steam traditional fare in cornhusks or plantain leaves, and in China, water lotus leaves are used for steaming both meat and traditional rice dishes. In France, cooking en papillote reached its height of popularity in the gilded days of haute cuisine when food was often served with flourish and ceremony. Perfectly wrapped parcels were cut open at the table with a show and aromatic plumes of steam. Today, cooking en papillote still maintains its place in fine restaurants albeit with less pomp.

Papillote for the Home Cook
The method is surprisingly practical for home cooks. Once the underlying principles are understood, execution is very straightforward. When ingredients are cooked while sealed in a parcel, they&rsquore essentially cooking in their own juices, which turn to steam, creating a highly aromatic, moist-heat environment. Flavors and aromas mingle and meld, enveloping and perfuming the dish. Keep the following foundation in mind when cooking en papillote at home.

The Ingredients
The packet steaming method works best with naturally tender proteins that cook fairly quickly. All manners of shellfish, and thin cuts of poultry, fish and meat are best. When choosing vegetables, mushrooms and herbs, keep in mind how each will react to heat and at what rate they will cook. For instance, some vegetables, like spinach, will release a lot of water when steamed and some herbs, such as basil or mint, will turn black. Liquids can be added for seasoning and aroma as well as to help dry ingredients, like root vegetables, cook properly. Broths and stocks, demi-glace, butter, wine, citrus juice, coconut milk and even tea, are all good options. Just note that each ingredient will take on the character of the next so be mindful of combinations.

The Packet
Cooking en papillote at home requires no special equipment, other then parchment paper or aluminum foil. Both perform well, although there are details about each to note. Aluminum foil is easy to use, responds well to heat and can be used directly over fire, such as on a charcoal grill. Although, if the contents include a fair amount of salt or acidic ingredients, such as vinegar or citrus, aluminum foil will cause an unpleasant chemical reaction, resulting in discoloration and an &ldquooff&rdquo odor. Also, ingredients with less moisture may stick to foil during cooking so a light brushing of a lipid, like duck fat, butter or olive oil, may be needed beforehand.

Parchment paper takes a little more effort to cut and fold into an airtight parcel and browns (or if you&rsquore not careful, burns) in extreme heat. But parchment doesn&rsquot react with salt or acids and makes an attractive presentation. Parchment can be brushed with water periodically during long cooking times to prevent burning. Although as the paper browns and puffs up, it gives an idea of how quickly the contents are cooking.

The Heat Source & Timing
There are many viable heat source options for cooking en papillote. Most often, the cooking happens in the oven or on a grill, although the method also works in a sauté pan on the stovetop, over a campfire or even in a fireplace! As a bonus, if the external heat comes from direct fire, it may create some browning or add smoky aromas inside the packet, which lend yet another flavor component.

When timing dishes cooked en papillote, there are a few considerations to take into account. First, mind the combination and size of the contents. For example, if you&rsquore preparing tender fish with potatoes, you'll need to slice the potatoes thinly so everything will be done at the same time. If you&rsquore preparing rabbit meat or chicken breast, choose slow cooking vegetables with a similar density and thickness. Next, to gauge doneness when steaming in a packet, look to other cooking methods using the same heat source. For cooking en papillote in the oven, assume it should take just slightly less time as oven roasting. If parchment cooking on stovetop, use similar timing as if you were using a steamer. For a foil packet cooking over a grill, allow for just a touch more time than grilling directly on grates.

35 Best Mushroom Recipes for All You Fungis and Gals Out There

Mushrooms are one of Ree Drummond's most favorite foods of all time. Yes, The Pioneer Woman fully endorses the humble mushroom, and it's safe to say she's serious about her patronage. Ree's even claimed to love mushrooms to the same degree that she hates bananas&mdashand she really, really hates bananas.

So it probably comes as no surprise to see this list of the absolute best mushroom recipes out there. We've got moments where our pal the mushroom is the star of the show (stuffed mushrooms, anyone?). We've got recipes in which he plays a quiet, supporting role alongside bigger, bolder ingredients like beef and chicken. We've got creamy, mushroom-based fall soup recipes and mushroom-based Southern comfort food recipes and cheesy mushroom pastas galore&mdashnot to mention a few mushroom Instant Pot recipes to make your weeknight meals a little more exciting.

But if there's one thing each and every one of the ideas in this collection has in common, it's straight-up deliciousness. Even if you haven't been a huge mushroom fan in the past, these dishes are bound to prove that mushrooms are just the fungi your dinner was missing (had to).

Grilled Lemon-Herb Portobello Mushrooms

Few things are better than a good grilled mushroom. We toss these super-meaty grilled portobellos in a bright and herbaceous sauce that makes everything taste 10 times better. You might wanna double this recipe, because you'll no doubt have some meat-eaters stealing caps when no one's looking. 😂

What's the best way to clean portobellos?

Start by removing the stems, then use a dry paper towel to gently wipe any dirt off the caps. If you'd like, you can remove the gills as well&mdashthey're the dark bits on the underside of the cap. To remove them, simply scrape them off with a spoon and discard.

Can I marinade these first?

Absolutely! Try a blend of olive oil and balsamic vinegar with recipe&mdashjust enough to coat the mushrooms. Season with salt and pepper, and throw in some hearty herbs like rosemary or thyme if you like! Mushrooms are very porous, meaning they don't need much time to soak up the flavors of a marinade. Ten minutes should do the trick, but you can leave them in the marinade for up to half an hour.

Ready for dessert? Since you've already got the grill fired up, try these grilled pineapple sundaes! They're drizzled with dulce de leche&mdashwhat more convincing do you need?