Pink Ribbon Cooking LLC Copyright 2013

Pink Ribbon Cooking LLC Copyright 2013

Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer.

From Chef Curtiss: Foods cooked en papillote are enclosed in a packet of parchment paper or foil and then cooked in the oven. This is in essence a homemade steaming process that allows the full flavor of the food to be captured through the captured steam. This is an excellent way to cook light meats, fish, vegetables and even to reheat pastas with some added garnish ingredients. Feel free to use any variety of mushrooms that you like: chanterelle, shiitake, morel, crimini, and button are all excellent choices.

Mushrooms in a Pouch

6
  • 1lbmushrooms, cleaned, cut into equal sizes
  • 2cloves garlic, smashed
  • 1sprig rosemary sprigs
  • 1Tbsplemon juice
  • 3Tbspextra virgin olive oil
  • 1dashsalt
  • 1dashpepper
  1. Preheat oven to 425ºF.
  2. Place all ingredients in a mixing bowl and gently toss to mix. Place ingredients on a foil sheet or in a oven bag. Seal the package (with foil, fold in half and crimp edges, with oven bag follow directions).
  3. Place package in the oven for 15 minutes. Remove from the oven and rest 5 to 10 minutes.
  4. To serve, cut open the package and divide the mushrooms onto each plate. This can be done table side as the aromas are intoxicating. Alternatively this can be placed on a platter and served family style.
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Nutrition Facts

  • Servings: 6
  • Calories: 78
  • Total Fat: 6.75g
  • Cholesterol: —
  • Sodium: 28mg
  • Total Carbs: 3.03g
  • Dietary Fiber: 0.82g
  • Sugars: 1.57g
  • Protein: 2.42g

Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC. He is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook. He currently sits on the Vermont Hope Lodge Advisory Committee Council 2013 and the Vermonters Taking Action Against Cancer (www.vtaac.org) Quality of Life Work Group. Learn more at www.pinkribboncooking.com.

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