Salmon, Wild Rice & Mushrooms en Papillote

Name: Salmon, Wild Rice &amp; Mushrooms en Papillote
Ingredients: 2 Tbs. butter; 4 scallions (white part only), minced; 1 clove garlic, minced; 1/2 lb. button mushrooms, in thick slices; 1/2 lb. oyster mushrooms, thick stems removed, caps split lengthwise if large; 1 tsp. minced savory or 1/4 tsp. crumbled dried savory; 2 cups cooked, cooled wild rice or a blend of wild rice and fragrant brown rice; Salt and freshly ground black pepper to taste; 4 pieces salmon fillet, 4 to 6 oz. each

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www.finecooking.com

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Servings: 4

Cost: $4.79 /serving

Author : Jay Harlow

Salmon, Wild Rice & Mushrooms en Papillote

Ingredients

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2 Tbs. butter4 scallions (white part only), minced1 clove garlic, minced1/2 lb. button mushrooms, in thick slices1/2 lb. oyster mushrooms, thick stems removed, caps split lengthwise if large1 tsp. minced savory or 1/4 tsp. crumbled dried savory2 cups cooked, cooled wild rice or a blend of wild rice and fragrant brown riceSalt and freshly ground black pepper to taste4 pieces salmon fillet, 4 to 6 oz. each

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Instructions

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Step 1

Heat the oven to 450°.

Step 2

Melt the butter in a skillet over medium heat. When the foam subsides, add the scallions and garlic and cook until fragrant. Add the mushrooms and savory and cook, stirring or shaking the pan, until the mushrooms have rendered a lot of liquid. Turn the heat to high and cook until the liquid is nearly evaporated. Season the mushrooms to taste and set aside to cool.

Step 3

Spread 1/2 cup of the rice on one side of a sheet of parchment. Lay a portion of fish over the rice and top with a quarter of the mushrooms. Repeat with the remaining portions. Seal the packages and bake on a sheet pan until puffy and browned, about 8 min. Serve in the papers or carefully transfer the contents to a dinner plate.