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mushrooms and tofu en papillote + starting out a bit persnickety


I used to hate mushrooms and tofu. Together, separately, with sauce, without sauce, deep fried, grilled, whatever the method; it didn’t matter. I just didn’t think they were for me because every time I tried them, the texture was off. It felt like I was endlessly chewing tofu or desperately trying to swallow some mushroom as quickly as possible to avoid actually feeling it in my mouth. For the life of me, I couldn’t understand why these were commonly available vegetarian main course options at restaurants. They just didn’t seem appealing. What gives!

So now that I’m all grown up, I’ve realized that a) my taste buds/senses for texture have matured just a tad and b) some of the cooking/handling methods used by restaurants with these foods was… not to my taste. I tend to like both of these ingredients in two very precise ways. One: with a crispy exterior and a juicy, yielding interior ie lightly fried with some kind of coating. Um, who doesn’t like that? Two: completely and utterly juicy, velvety smooth, mushy but with a shred of structure and bite. Almost unctuous. Meaty even. This dish falls into that dreamy second category.

This cooking method is one of my favourites. So elegant and fun. And easy too. Once you get some kind of folding and sealing technique down, you’re off to the races. You could try this method with all kinds of veggies and herbs, spices, acidic components, juices, stocks. Lots of possibility. I love the slightly reduced and sweet balsamic vinegar with the pungent and salty miso though. The end-product is super moist and tastes so undeniably true to all of the ingredients. None of the flavour evaporates; into the air and gone forever. You get to take in every little ounce of taste bundled up in that package. And that first bit of steam that rises when you dramatically snip them open? Oh man. Too good.

mushrooms and tofu en papillote with miso and rosemary
serves: 4-5
special equipment: 2-5 sheets of parchment paper
notes: Be careful when you snip the little packages open! Those pouches are super steamy. You could make this whole recipe easily in two parchment pockets, but feel free to make it in five smaller ones for presentation value.

12 ounces mushrooms, sliced (I used cremini and shiitake)
4 ounces organic firm tofu, diced into small cubes
1 clove of garlic, minced
1 sprig of rosemary, leaves finely chopped
1 tsp miso
3 tbsp balsamic vinegar
2 tbsp olive oil
salt and pepper
2 sprigs of thyme (optional)

Preheat the oven to 400 degrees F.

Cut the parchment paper: Take one sheet of parchment (about the size of a full sheet tray), fold it in half and cut out the shape of half a heart so that when you unfold the paper, the cut out is heart-shaped (ooooh romantic!). Repeat with the other piece(s).

Combine the sliced mushrooms, tofu, garlic, rosemary, miso, balsamic vinegar, olive oil, salt and pepper in a large bowl and toss until mushrooms and tofu are evenly coated in the vinegar and oil.

Place one side of the heart-shaped paper on a baking sheet. Place half of the mushroom and tofu mixture onto the paper, towards the crease and trying to keep it as compact as possible. Place a thyme sprig on top if using. Fold the edge of the paper toward you tightly, starting at the top curve of the heart. After the first fold, take the next inch or so and fold it towards you again, overlapping the previous fold a little bit. Continue this process until you’ve sealed up the whole pocket. Awesome visual instructions found here.

Repeat the sealing process with remaining pockets/mushroom and tofu mixture. Place pockets on a baking sheet and put into the oven for 20 minutes. The packets should be quite puffed up. Snip them open with scissors carefully and serve.


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