Papillote Of Kumu With Basil Seaweed And Shiitake Mushrooms Recipes

PAPILLOTTE OF KUMU WITH BASIL, SEAWEED, AND SHIITAKE MUSHROOMS

Steps:

• In a medium saute pan over medium-high heat, heat 2 tablespoons of the oil and saute the mushrooms for 2 minutes, or until lightly browned on the edges. Remove the mushrooms from the pan and set aside. Heat the remaining oil in the pan and saute the onions for 2 minutes, or until translucent. Set aside. Preheat the oven to 450 F. Cut the fish into eight 1-inch-thick pieces. Cut 4 circles of parchment paper 14 inches in diameter. Fold the paper in half to make a center crease. Open the paper toward you and arrange the ingredients in the center: on 1 paper circle, layer one-fourth of the onions, two fillet pieces, and one-fourth of the mushrooms, ogo, basil, white wine, olive oil, and diluted fish stock. Season with salt and pepper to taste. Repeat with remaining 3 circles. Brush the inner edge of the paper with the beaten egg and fold the paper in half over the ingredients. Beginning at the crease, fold the cut edges upward and back over themselves in 2-inch sections, sealing as you work and forming a twisted edge. Paper clip the final twist to hold tightly. It will look like a large tart. Place the papillottes in a large dry ovenproof skillet over medium-high heat just until they begin to puff. Place the skillet in the oven and bake for 8 minutes. The parchment will puff slightly. To serve: Place a packet on each serving plate. Snip open with scissors at the table and roll back to reveal the fish.

SABLEFISH EN PAPILLOTE WITH SHIITAKE MUSHROOMS AND ORANGE

Steps:

• Preheat oven to 425°F. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind. Halve the orange and extract the juice. Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again. Place a fillet on one half of each parchment. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.
• Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.
• (Per Serving)
• Calories: 352
• Saturated Fat: 5.2g
• Unsaturated Fat: 18.4g
• Cholesterol: 69.5mg
• Carbohydrates: 6.9g
• Protein: 20.9g
• Sodium: 564mg
• Fiber: 1.2g

SHIITAKE MUSHROOMS AND BROWN RICE EN PAPILLOTE

Steps:

• Heat oven to 425 degrees. Cut 4 pieces of parchment paper, 12 by 16 inches each. Divide brown rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with olive oil.
• Bake on a rimmed baking sheet until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Serve with greens divided among plates and squeezed with lemon wedges.

SAUTEED SHIITAKE MUSHROOMS

Steps:

• Put the olive oil in a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until tender, 10 to 15 minutes.
• Add the garlic or shallot and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.