Matsutake mushrooms baked in parchment to capture their aroma, serve with a bowl of rice and soy on the side.
Cuisine: French, Italian
Keyword: Matsutake, Papillote
1 sheet of parchment paper, roughly 2'x2'
1large matsutakesliced, or a few small matsutake, you could also tear them into pieces
small handful of fresh cilantro and attached stems
2fresh bay leaves
1large clove of garlicsliced thin
Zest of half a limepeeled with a vegetable peeler into 1 inch strips
Kosher saltor crunchy finishing salt, to taste
Virgin sunflower oilor sesame oil, to taste
A few thin slices of fresno chiliplus a few more for finishing, optional
For serving (optional)
Soy sauce, to taste
Cooked white rice
Preheat the oven to 375 degrees.
Lay out the parchment, making a crease in the middle, then place all of the herbs and aromatics in a single layer except the oil. Clean the matsutake with a brush, or wipe clean with a damp towel. Slice the mushroom into 1/2 inch thick slices, toss with the oil, then shingle on top of the aromatics.
Bring up two sides of the parchment together, then fold the top into a 1 inch crease. Fold the crease, then repeat. Next take each unfolded side, holding the original crease down with one hand, and crease the sides in at 1 inch intervals a few times until you've made a little package.
Bake the package for 30 minutes, or until the paper is lightly browned. Remove the packet from the oven, then using a sharp knife or a scissors, snip open the top to reveal the insides. Use a spatula to remove the mushrooms to a plate, then season to taste with salt, some chopped cilantro and a few extra slices of chili. Serve with rice and a bit of soy sauce on the side.
This is an example more than a strict recipe, take a look at the ingredients below and come up with a blend of aromatics you like, or, as I mentioned, bake some noodles tossed with mushrooms and topped with a sprinkle of aromatic herbs and a little oil. Slightly under cook noodles that would be baked though, since they will continue cooking as they steam in the oven.