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Funghi al Cartoccio al Forno (Baked Mushrooms in a Bag)

Funghi al Cartoccio al Forno (Baked Mushrooms in a Bag) 4.000

David Loftus

Oct 25, 2006

The technique used here is similar to en papillote, a way to wrap and cook food that is moist and flavor infused. While these easy packets are in the oven, make smashed sweet potatoes; or serve with a wild rice salad to complete the meal.

Tying the herb bundles with kitchen string makes it easier for diners to extract the herbs, which in this dish are not meant to be eaten. The prosciutto can be omitted to make this vegetarian-friendly, but it does add nice flavor to the cooking juices.

Servings: 4
  • 4 thin slices prosciutto
  • Extra-virgin olive oil
  • 4 herb bundles, composed of a few sprigs each of bay leaves, sage, rosemary and thyme, tied with kitchen string
  • 1 1/4 to 1 1/2 pounds mixed wild mushrooms, such as shiitake, cremini or oyster, stemmed and sliced
  • Pinch sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 3/4 cup vermouth or dry white wine


Preheat the oven to 400 degrees. Place a large baking sheet on the middle rack. Have ready four 15-inch-square sheets of parchment paper.

Place 1 prosciutto slice slightly off-center on each parchment paper square and drizzle with a few drops of olive oil. Next, place an herb bundle in the center of each piece of prosciutto. Top with equal portions of the sliced mushrooms and season equally with a small pinch of salt plus 1/4 teaspoon pepper for each portion. Drizzle olive oil on top.

Brush the edges of the paper squares with the beaten egg, then fold the paper over the mushrooms to create a packet. Fold over all but 1 of the edges on each packet 2 or 3 times and scrunch together to keep in place. Before you completely fold the last edge of each square, pour a few tablespoons of vermouth or white wine into each packet. Making sure the packets are sealed tight, transfer them to the hot baking sheet in the oven and bake for about 20 minutes. (It's okay if the packets overlap a bit.) The packets will puff up slightly. To serve, place the bags on individual plates to be opened at the table (discarding the herb bundles and bags). Serve hot.

Recipe Source

Adapted from "Jamie's Italy," by Jamie Oliver (Hyperion, 2006, $34.95).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 127

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 6mg 2%

Sodium: 309mg 13%

Total Carbohydrates: 4g 1%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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