Meatless Monday: Garlic Butter Mushroom Packet + Bastille Day Weekend 2014

Mushrooms are seasoned with garlic butter and steamed in their own juices in a no-mess foil pack.

Happy Monday everyone and Happy Bastille Day to those who are celebrating this French national holiday!  Remember I told you last week about the Maille Mustard Mobile?  Yesterday, James and I stopped by at FIAF’s Bastille Day event on 60th Street to catch up with the mustard truck and sample a variety of mustard.  My all-time favorite has to be the Dijon Originale, as it is the most versatile and I use it in my salad dressings all the time, and James’ favorite is the Old-Style.


We also sampled a new product, Honey Dijon Mustard with Balsamic Vinegar, and were excited to learn that the condiment is made with balsamic vinegar from Modena, where we visited just two months ago!  The taste is pleasing to the palate, and the consistency is perfect to be used as a sandwich spread (with tomato, fresh mozzarella, and arugula) or even with a piece of filet mignon.  Mmmm!

IMG_2279After our mustard tasting, we stopped by the VIP lounge to sample more French cheeses, cured meats, pates, and wines.  We also tried a French farmhouse pale ale, which we thought was perfectly refreshing for a hot summer day!


Speaking of summer day, I want to share with you a quick and easy summer side dish today.  For our Fourth of July party this year, my aunt made these Garlic Butter Mushroom Packets that were so delicious and had everyone was asking for the recipe.


The method couldn’t be easier.  And the best part is that you can wrap the packets ahead of time and store them in the fridge.  Throw it on the grill next to your ribs and burger patties, and they’ll make a convenient, foolproof side dish fit for a crowd in no time!

This cooking method helps seals in all of the great flavors as the mushrooms cook in their own juices.  Plus, it eliminates the problem with grilling mushrooms — wooden skewer catching on fire, mushrooms cooking up too quickly and burning, and the worse yet, mushrooms falling through the grates – I’m sure you know how it goes.

Meatless Monday: Garlic Butter Mushroom Packet

Serves: 4


4 garlic cloves, minced
2 tbsps unsalted butter, softened
Salt and pepper, to taste
1 lb mushrooms (white button, portobello, enoki, or a combination), cleaned, trimmed and sliced ½-inch thick

In a small bowl, mix together garlic, butter, salt, and pepper. Prepare four large sheets of heavy-duty aluminum foil. Divide mushrooms among the foil sheets and add about two teaspoons of butter mixture to each. Fold the squares over and crimp the edges together to form well-sealed packets.

Place on a hot grill, and grill for 15 to 20 minutes, or until mushrooms are tender and juicy. Remove the foil packets from the grill and set them on a plate. Cut slits in foil to release steam before serving.


*If you don't have heavy-duty foil, you can use a double layer of regular foil instead. *You can prepare the foil packets up to a day ahead and keep in the refrigerator.


  1. Jen says

    Omg this reminds me of the mushrooms that we had that time at Amy’s bday dinner! This looks easy to make, do you think it will work in a toaster oven?

    • Karen says

      Yes! It tastes exactly like the one from the Japanese yakiniku restaurant. You can cook it in the toaster oven — just set the packet over a baking tray to catch the liquid (in case it leaks!)