Salmon, Wild Rice & Mushrooms en Papillote

Salmon, Wild Rice & Mushrooms en Papillote
Photo by Ellen Silverman


  • 1 tsp. minced savory or ¼ 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
  • 1 clove garlic, minced
  • 4 pieces salmon fillet, 4 to 6 oz. each
  • 4 scallions (white part only), minced
  • 2 Tbs. butter
  • + 2 more ingredients
    • ½ lb. oyster mushrooms, thick stems removed, caps split lengthwise if large
    • ½ lb. button mushrooms, in thick slices

Heat the oven to 450°. 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 coo...

View full recipe at Fine Cooking


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