How To Make Mushrooms en Papillote


Cooking en papillote – or in parchment paper – has long been a preferred method of steaming fish and vegetables, while also providing a semi-dramatic tableside presentation. At Langdon Hall, tucked away in the countryside of Cambridge, Ontario (about an hour from the Toronto airport), Chef Jonathan Gushue loves to cook this way, which locks in juices and keeps everything moist. He showed me how he makes a simple foraged mushroom dish this way, with the addition of some fresh mint.


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