Mushrooms en Papillote with Miso Caramelized Onion Shot


For mushrooms:

1/2 lb maitake mushrooms, sliced

1/2 lb enoki mushrooms, sliced

1/2 lb baby bellas mushrooms, sliced

1/2 lb shitake mushrooms, sliced

black truffle oil

6 cloves black garlic or roasted garlic, sliced

salt and pepper to taste

6 square pieces of parchment paper

6 pieces of cooking twine

Miso caramelized onion shot:

2 large onions, chopped

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon sugar

4 cups beef broth

2 tablespoons miso paste

1 tablespoon soy sauce

salt and pepper to taste

In a large frying pan cook 1 tablespoon olive oil, 1 tablespoon butter and onions for 5 minutes. Add sugar and sprinkle a little salt and pepper on it. Turn heat to low and cook for about 40 minutes, stirring every 10 minutes. The onions should be golden brown and caramelized. 

Heat broth in a large pan. Add miso and stir until completely dissolved. Add caramelized onions and soy sauce. Season to taste. You can make this ahead and reheat to serve.

Preheat oven to 350F.

Lay 6 pieces on parchment paper on a flat surface. Divide mushrooms equally in parchment squares. Add garlic and drizzle truffle oil on top. Sprinkle salt and pepper and close pouches with twine.

Place pouches on a baking sheet and bake for 25 minutes.

Remove from oven and serve hot with hot shot of miso caramelized onion soup.