Korean Spiced Mushroom Papillote
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.
Ingredients
- 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
Method
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1
Heat the grill.
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2
Cut mushrooms into equal sizes. Place in a bowl with remaining ingredients. Mix well.
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3
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.
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4
Place mushrooms on one side of the sheet then fold the remaining half on top. Close the papillote and seal well (see technique below).
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5
Place the papillote on the grill and close the cover. Cook until the papillote swells with steam, about 15-20 minutes.
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6
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.
