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Yuzu Mushrooms

Yuzu Mushrooms
yuzu

We are lucky to have citrus to brighten the dead of winter. Their beautiful colors and acid brightens any root vegetable dish.

This is an easy recipe that you can throw together in under 5 minutes. Cooking en Papillote is a useful French technique that gently steams vegetables, and even chicken or fish. Once you get the hang of it you will be reaching for this technique for any quick weeknight dinner. 

Here we pair mixed mushrooms with our yuzu butter and it's an irresistible combination. Any mushrooms will work well here, just cut them into bite sized pieces. 

Unveil the little pocket at the dinner table for an impressive side dish, or spoon on a piece of toast.  Open the parchment paper and let the yuzu infused steam brighten your day.

Ingredients:

  • 2 cups of mixed mushrooms
  • 1 tbsp yuzu butter
  • 1/2 teaspoon salt
  • Parchment paper
  • Parsley for serving

Instructions:

  1. Preheat the oven to 375 F.
  2. Cut about 15 inches of parchment paper and fold it in half. Cut off the corners for a half circle and unfold. 
  3. Cut mushrooms in bite sized pieces and toss with yuzu butter and salt in a bowl and spread over one half of the parchment paper, leaving space on the sides. Fold the parchment paper in half again and starting from the bottom start folding the edges tightly, and when finished twist both ends to make a tight little package.
  4. Bake for around 25 minutes until puffed up and aromatic. Serve sprinkled with parsley.

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