Chanterelle Mushrooms en Papillote

  • Difficulty: Medium
  • 50 minutes
  • 4 servings

This recipe is vegetarian, still protein-rich and, oh, so scrumptious. Spike it with jalapeno and Cajun seasoning and increase its creaminess factor with feta cheese. It pairs fine with the flaky phyllo wrapping.

Ingredients Needed for Chanterelle Mushrooms en Papillote

2 teaspoons of butter
1 tablespoon vegetable oil
8 ounces of chanterelle mushrooms
2 jalapenos, sliced
salt
1 teaspoon cajun seasoning
pepper
1 teaspoon garlic powder
2 tablespoons of fresh parsley, chopped
⅓ cup cream cheese
2 teaspoons of fresh thyme, chopped
4 phyllo sheets
4 ounces of feta cheese, crumbled
⅓ cup melted butter

How to Cook Chanterelle Mushrooms en Papillote

  1. Add the butter and vegetable oil to a skillet over low heat. As the butter melts add the Chanterelles and stir them in.
  2. Add the jalapeno, season with salt, Cajun seasoning, and pepper. Cook and stir for 10 minutes.
  3. Add the garlic powder and parsley. Stir them in.
  4. Blend the mixture until smooth, then transfer it to a bowl.
  5. Add the cream cheese and thyme. Mix until even.
  6. Line a small bowl with 1 sheet of phyllo pastry. Add about 1/4 from the Chanterelle mixture and top with 1 ounce of crumbled feta.
  7. Fold the phyllo around the mixture and seal it with a cord so that it forms a pouch.
  8. Do the same for the remaining 3 phyllo sheets. Place them in a roomy baking dish and coat them with melted butter. Bake for 25 minutes at 360⁰F/180⁰C.

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