These baked mushrooms in foil packets are incredibly easy to make with assorted mushrooms and a little garlic, wine, oil, and soy sauce, yet their umami-rich flavor intimates that a whole heck of a lot more effort went into them. It can be our little secret.
Baked Mushrooms in Foil Packets
- Quick Glance
- 10 M
- 40 M
- Serves 2
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.
*Can I make this with more common varieties of mushrooms?
Yes, you can absolutely swap everyday mushrooms for the more exotic sorts you see in the photo. Even common white button mushrooms work exceptionally well, as some of our recipe testers found out in a moment of desperation. Cremini would also work well. And we suspect thinly sliced portobello would not disappoint in the least.
Recipe Testers' Reviews
There is no need for any other recipe. This is everything.
Get foil. Put mushrooms (today: oyster, shiitake, cremini). Sprinkle with staples. Glob with garlic. Crimp it up good, maybe double wrap. Whack it inna the oven and...wait for it...bread, salad, ok, poke a wee - ! - ! - ! - WHAMMO! Holy cloud of umami, sweet-scented succulence, I'm on the ceiling with the funky-funghi-fug oh WOW AM I HUNGRY what-have-I-done-here THIS IS THE BEST FOOD THAT EVER FOODED.
Ahem. My writing days may be over, but perhaps you'll make this recipe, and once we peel YOU from the ceiling, and we're all in agreement that all is not lost in this world that gives us mushrooms, you'll stand up to clean the dishes and WELL I NEVER SCRUBBED A POT SO FAST IN MY LIFE as this foil ball I just hole-in-oned, DINNER IS DONE and I've got time to learn crochet AND watch the entire Golden Girls library AND ALSO count the change in the couch cushions...AND I'll need some new hobbies cause they'll never let me write a recipe review again.
I used 8 1/2 ounces and it was gobbled up as a side among 2 of us. So 7 ounces would have been skimpy.
Mushroom varieties were king oyster, shiitake, cremini. (I LOVED the king oyster, sold in cellophane packs with the Asian veggies. The stems, sliced into coins, tasted like scallops.)
Soy was regular, it was a bit on the salty side, could hold back a bit on that.
Foil did leak a tad so thank goodness I put it on a baking sheet. Next time I'll just double-wrap.
Tender, juicy, no matter the size/shape/texture of mushroom. Universally lovable. I think the oven temp and timing could be virtually anything. Packet stayed hot on the table for 10 minutes, too. Very forgiving.
We GOBBLED this up, I had a baked potato, he forked pieces alongside a burger. Juices were great for spooning and dipping. Any side would work—bread, rice, ramen, egg noodles.
This recipe really was awesome.
This recipe exemplifies the idea of taking a good product and letting it shine. Mushrooms truly run the gamut when it comes to flavors, especially with wild and exotic varieties where the flavor is more delicate. This recipe works because the ingredients called for really help to enhance the mushroom flavor. Even better, it can be made with ingredients typically on hand and requires very little time to put together. It's a great base recipe to experiment with different types of mushrooms.
I used shiitake mushrooms, low sodium soy sauce, and Shaoxing wine. The mushrooms were enough to serve 2 as a side or 1 as a main. I served this with quinoa.