Baked Mushrooms in Foil Packets
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.
Ingredients
- 7 ounces assorted mushrooms, preferably Japanese, such as shiitake, enoki, shimeji (beech), and eringi (king oyster)
- 2 tablespoons regular or low-sodium soy sauce (or substitute tamari for gluten-free)
- 1 1/2 teaspoons sake or dry white wine
- 1 1/2 teaspoons olive oil
- 3 garlic cloves, crushed and thinly sliced
- A few grinds of black pepper
- A few sprigs of flat-leaf parsley, finely chopped
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
Serving: 1portion | Calories: 69kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1011mg | Fiber: 1g | Sugar: 2g