

-2 cups of assorted fresh mushrooms, trimmed (I usually use shiitake, enoki, shimeji, and oyster)
-1 tsp vegetable oil
-1 tsp soy sauce (preferably the light kind)
-2 tbsp sake or mirin
*Preheat oven to 375 degrees.
*Tear off a piece of parchment paper 12-15" in length.
*Brush or spread a thin layer of vegetable oil on to the center of the parchment paper and arrange mushrooms on a single layer over the oil.
*Sprinkle soy sauce and sake evenly over the mushrooms.
*Bring up two ends of the parchment paper and fold over a few times about 1/3-1/2 inch.
*Fold in the two open ends. The package should look something like the photo below. Use pins or staples to secure if needed. (You can also do the fancier, more traditional en papillote pouch by cutting a heart out of the parchment paper, folding up the middle and crimping the edges like a dumpling. I don't do this because I am too lazy to cut out the heart. Suit yourself.)

*Let cool for a couple of minutes, carefully cut or tear open the package, and serve immediately.

10 comments:
Gorgeous.
And I don't even like 'shrooms. ;)
Delicious + cute!!
Just in time for my Meatless Tuesday! Thanks! :)
that IS quite a nice package you got there.
Great idea! Sometimes I wrap enoki in foil with a tab of butter, salt and pepper. Put in oven, cut open and pour ponzu on it for a similar recipe.
butter and enoki sounds even better. but it probably won't help the counting calorie peeps =(
i love shrooms, even though some of them make my face swell up :(
i'm putting my chips on ya for the biggest loser challenge. you look great.
yummo!!!
When I came across the Serious Eats article on this technique this week, I suddenly remembered your post on it!
Definitely gonna give a whirl when I go animal-free in April! Mushrooms are one of my saviors whenever I decide to go off meat for awhile.
Oh holy shroom bags this looks great!! Btw, I finally figured out how to subscribe to your blog. Timely comments to come ;-) XO!
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