Wild Mushrooms with Bacon and Fragrant Herbs cooked in Parchment (En Papillote)


1/2 pound Oyster mushrooms cut the stems and reserve
1/2 pound Shitake mushrooms cut the stems and reserve
1/2 pound Portobello mushrooms cut the stems and reserve
2 oz of bacon (or Pancetta) cut in small squares (1" x 1/2")
3 teaspoons unsalted butter
2 shallots, thinly sliced
2 ounces bacon, sliced into small squares
1 teaspoon lemon juice
3 teaspoons extra virgin olive oil
1 tablespoon of of your favorite herbs (blend cilantro, thyme, taragon)
Salt and fresh pepper

Preparation Instructions:

Preheat oven to 450°F (232°C) Brush mushrooms well with a wet cloth to remove dirt (though don't soak in water). Slice mushrooms into 1/2-inch thick slices, put aside. Heat a medium skillet, add butter, bacon and shallots and cook over medium heat until bacon renders most of its fat & shallots are soft. Remove bacon and shallot mixture from pan and let cool. In a large bowl, add mushrooms and shallot mixture together with the herbs, lemon juice and olive oil, season salt and fresh ground black pepper.

Add ingredients to PaperChef cooking bag. Bake just before serving in 450 oven about 15 minutes or until package has puffed up and is golden brown in color. Open in front of your guests with small scissors or paring knife.

Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.

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