yield: Makes 4 (first course) servings


  •     1 stick unsalted butter, melted
  •     1 pound mixed fresh wild mushrooms, trimmed and torn into bite-size pieces
  •     2 tablespoons finely chopped chives
  •     2 tablespoons finely chopped parsley
  •     1 tablespoon finely chopped tarragon
  •     1 tablespoon minced shallot
  •     1 teaspoon minced garlic
  •     French sea salt
  •     lemon wedges


Preheat oven to 450°F with rack in middle.

Lightly brush 4 (12-inch) squares of parchment paper with some of butter.

Toss mushrooms with herbs, shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then toss with remaining butter and divide among parchment squares.

Fold parchment to enclose mushrooms.

Bake packets in a shallow baking pan 20 minutes. Serve packets on plates.