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Ideas in Food's Papillote of Mushrooms Recipe


Herbs added to mushrooms cooked en papillote..

This recipe for papillote of mushrooms is a central component of a Fall recipe by Ideas in Food: butternut squash cavatelli with grilled mushrooms en papillote. But papillote is one of the great underutilized techniques, and papillote mushrooms is a great side that can accompany many, many dishes. - Arthur Bovino


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.