Baked Mushrooms in Foil Packets
User Reviews
5
Baked Mushrooms in Foil Packets
Description
This recipe involves preparing assorted mushrooms by removing stems or cutting into bite-size pieces depending on their type. They are tossed in a mixture of soy sauce, sake or dry white wine, olive oil, thinly sliced garlic, black pepper, and chopped flat-leaf parsley. The mushrooms and sauce are placed in parchment-lined foil to prevent sticking and tightly sealed to lock in steam and flavors during baking at 430ºF.
Roasting for about 20 minutes softens the mushrooms while intensifying their natural umami, with the garlic and soy adding aromatic and savory notes. The foil packet method keeps moisture in and makes cleanup easy.
These baked mushrooms work well as a side dish or accompaniment to grilled meats and vegetables, and the combination of mushroom types adds textural and flavor variety.
Ingredients
- 7 ounces mushrooms such as shiitake, enoki, shimeji (beech), and eringi (king oyster, assorted, preferably Japanese
- 2 tablespoons soy sauce regular or low-sodium; substitute tamari for gluten-free
- 1 1/2 teaspoons sake or dry white wine
- 1 1/2 teaspoons olive oil
- 3 garlic crushed and thinly sliced, cloves
- black pepper a few grinds
- parsley finely chopped, flat-leaf, a few sprigs
Instructions
- Preheat the oven to 430ºF (220°C).
- Prepare the mushrooms according to the type that you’re using. For shiitake, simply remove the stems.For enoki or shimeji, cut off their bottoms and break up any large clusters. For eringi, cut them into roughly bite-size pieces.
- In a medium bowl, stir together the soy sauce, sake or wine, oil, garlic, pepper, and parsley. Toss the prepared mushrooms with the soy sauce mixture.
- Set a wide piece of kitchen foil (about 16 inches [40-cm] long) in a shallow bowl or dish. Place a slightly smaller piece of parchment paper on top of it. Dump the mushrooms and sauce in the center of the parchment and gather up the sides of the parchment and foil to cover the mushrooms. Crimp or fold the edges over several times to form a tight seal, completely enclosing the parchment paper.
- Place the foil parcel on a rimmed baking sheet and bake until the mushrooms are tender, about 20 minutes.
- Transfer the parcel to a plate, taking care not to tear the foil. Serve with the parcel closed and open it at the table, taking care to avoid any steam that releases.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 69kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1011mg | 42% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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