Mushrooms en Papillotte 12.000
Dec 26, 2007

An earthy mix of mushrooms goes well with the sauce for the main-course veal loin. The unbaked packets can be assembled a day in advance; keep refrigerated.

Save the trimmings from the mushrooms and use them to flavor the stock or broth for the veal's sauce.

Importer Terry Theise recommends these wine pairings: a 2005 Sattler St. Laurent Reserve (decanted 60 minutes in advance), a 2006 Heidi Schrack Grauburgunder or a 2002 Hiedler Weissburgunder Maximum.

Servings: 12
  • 2 1/2 pounds mixed mushrooms, such as porcini, cremini, black trumpet and chanterelles, trimmed and coarsely chopped
  • 2 tablespoons thinly sliced garlic
  • 2 tablespoons finely chopped thyme leaves
  • Fine sea salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Low-sodium chicken broth (optional)
  • Canned black truffles, drained and coarsely chopped
  • 4 tablespoons unsalted butter


Preheat the oven to 400 degrees. Have ready 2 large rimmed baking sheets. Cut twelve 8-by-12-inch pieces of aluminum foil and lay them out on the work surface. Cut 12 pieces of parchment paper to the same size and place them on top of the foil.

Combine the mushrooms, garlic and thyme in a large bowl; season with the sea salt and pepper to taste. Drizzle the olive oil over the mushrooms and toss gently to coat. Divide the mushrooms into evenly sized piles at the center of each piece of foil-lined parchment paper. Add a tablespoon or two of chicken broth and a sprinkling of chopped black truffles, if desired. Top each pile with 1 teaspoon unsalted butter. Working with one portion at a time, pull the long sides of the wrapping to the center and fold over to seal, then fold up the open ends to close them tightly, forming a tidy rectanglar packet. Place on the baking sheets and bake for 5 to 10 minutes, until the packets begin to puff with steam. Serve on individual plates. When guests are seated, cut open each packet with a sharp knife or scissors.

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Recipe Source

From chef Eric Ripert.

Tested by Bonnie S. Benwick.

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