Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, November 23, 2012

Mushrooms en Papillote with Miso Caramelized Onion Shot


My love affair with mushrooms didn't start until my 20's living in NYC. Growing up, my family never really ate mushrooms, unless it was the jarred stuff that would go into beef stroganoff. I remember the first time i had a grilled portobello, it was a dream.. taste buds going wild, and my brain is going like "why haven't you tried this before?". And then there was no end to the amount of mushrooms i would consume on a weekly basis!
This dish is a plus at a dinner party! You will "awe" your guests when you bring out this course.
So easy to make and tastes amazing! you can add the choice of having guests open up parchment pouches and place mushroom into plate and pour miso caramelized onion shot over it.... yummm!
Enjoy!




Ingredients:
For mushrooms:
1/2 lb maitake mushrooms, sliced
1/2 lb enoki mushrooms, sliced
1/2 lb baby bellas mushrooms, sliced
1/2 lb shitake mushrooms, sliced
black truffle oil
6 cloves black garlic or roasted garlic, sliced
salt and pepper to taste
6 square pieces of parchment paper
6 pieces of cooking twine

Miso caramelized onion shot:
2 large onions, chopped
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon sugar
4 cups beef broth
2 tablespoons miso paste
1 tablespoon soy sauce
salt and pepper to taste

In a large frying pan cook 1 tablespoon olive oil, 1 tablespoon butter and onions for 5 minutes. Add sugar and sprinkle a little salt and pepper on it. Turn heat to low and cook for about 40 minutes, stirring every 10 minutes. The onions should be golden brown and caramelized. 
Heat broth in a large pan. Add miso and stir until completely dissolved. Add caramelized onions and soy sauce. Season to taste. You can make this ahead and reheat to serve.
Preheat oven to 350F.

Lay 6 pieces on parchment paper on a flat surface. Divide mushrooms equally in parchment squares. Add garlic and drizzle truffle oil on top. Sprinkle salt and pepper and close pouches with twine.
Place pouches on a baking sheet and bake for 25 minutes.
Remove from oven and serve hot with hot shot of miso caramelized onion soup.


4 comments:

  1. I was a late mushroom bloomer too and just like you, I can't get enough! Delish recipe, darling :)

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    Replies
    1. Thanks Parsley Sage!(my favorite herbs BTW)!

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  2. Hi Bia! glad I "bumped" into your blog via your instagram. Guessing you're a fellow 'global citizen' I love how international flavors inspire your recipes, I'm SO making the pumpkin white fish and shrimp soup!

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  3. It looks great. Thank you for sharing!

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