Funghi Selvatici al Cartoccio - Wild Mushrooms in a Package
Prep time
Cook time
Total time
Recipe type: Contorni
Serves: 8 as a Thanksgiving side dish, 6 as a side to a typical meal
  • 2 pounds of assorted mushrooms of your choice - this recipe included Maitake, Pioppini, Shitake and Chantrelle
  • 3 large cloves of garlic, peeled and thinly sliced
  • ½ of a large lemon, seeds removed
  • Sea salt and freshly ground black pepper
  • 4 Tbs. extra virgin olive oil
  • ½ cup freshly chopped Italian parsley leaves
  • Extra virgin olive oil for drizzling after cooking
  1. Preheat the oven to 450ยบF.
  2. Prepare the mushrooms by gently wiping each with a paper towel or soft cloth to remove any visible soil. Trim the base of the stem and cut into half depending upon size, you do not want to make the pieces too small. Generally, I try to approximate the same size for all of the pieces to facilitate even cooking.
  3. Line a roasting pan, large enough to accommodate the mushrooms with a piece of aluminum foil which should be twice the length of the pan. Cover the aluminum foil with two lengths of cooking parchment which have been folded together twice to create a wide liner for the foil.
  4. Place the cleaned and cut assorted mushrooms and sliced garlic over the parchment in the roasting pan. Season liberally with the sea salt and freshly ground black pepper. Drizzle the olive oil over the mushrooms and delicately stir with a wooden spoon to be sure that they are evenly seasoned. Squeeze the lemon half over the mixture.
  5. Fold the parchment paper over onto itself to completely enclose the mushrooms. Take the aluminum foil and fold that over the parchment package to completely enclose it.
  6. Place in the preheated oven for 25 minutes, refrain from opening the oven.
  7. Remove and allow to sit for 5 to 10 minutes.
  8. Carefully open the foil and parchment, this can be dangerous as the package will release hot steam. Gather the edges of the foil and parchment and pull back to create a self contained serving bowl within the roasting pan.
  9. Garnish with the freshly chopped Italian parsley leaves and a drizzle of extra virgin olive oil if you like.
Recipe by LaBellaSorella at