We love Oyster mushrooms for their firmness and resistance, even when cooked on the grill – feel free to use other mushroom varieties to prepare this succulent papillote.
- 1 lbs Oyster mushrooms and/or Royal Oyster mushrooms
- 4 garlic cloves, sliced
- 8 green shallots in sections
- ½ small leek, cut in rings
- 2 Tbsp soya sauce
- 2 Tbsp grilled sesame oil
- Salt, to taste
- 2 Tbsp Layover in Korea, ground
Heat the grill.
Cut mushrooms into equal sizes. Place in a bowl with remaining ingredients. Mix well.
Place a sturdy sheet of aluminum foil 30 in X 12 in, on the counter. Fold in two and using scissors, cut into a heart shape.
Place mushrooms on one side of the sheet then fold the remaining half on top. Close the papillote and seal well (see technique below).
Place the papillote on the grill and close the cover. Cook until the papillote swells with steam, about 15-20 minutes.
Let rest 5 minutes. Open the papillote, paying attention not to burn yourself with steam.
To make perfect papillotes, fold aluminum foil in two and fashion a half heart, that will be unfolded after. Place vegetables on one half, cover using the remaining half and seal the seams well, beginning with the point of the heart.