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Tarragon-Butter Mushrooms

Tarragon-Butter Mushrooms with Butternut Squash Mash and Toasted Walnuts

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Recipe Details


In tonight’s dinner, Chef Taylor uses one of her favorite French techniques:  cooking en papillote. She tucks a trio of meaty mushrooms into a foil pouch with lemon, butter, and tarragon and bakes them until tender and fragrant. A garlicky butternut squash mash is a delicious twist on traditional spuds, and makes a beautiful bed for the mushrooms. Served with spicy sautéed collard greens and crunchy walnuts, it’s one of our most satisfying vegetable plates to date.


  • < 600 Calories
  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 420
  • Protein 13g
  • Total Carb 45g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • collard greens
    12 ounces
    collard greens
  • lemon
  • walnuts
    2 tablespoons
  • shallot
  • unsalted butter
    3 packets
    unsalted butter
  • butternut squash
    12 ounces
    butternut squash
  • garlic
    3 cloves
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • tarragon
    1/8 ounce
  • shiitake mushrooms
    4 ounces
    shiitake mushrooms
  • chives
    1/8 ounce
  • oyster mushrooms
    4 ounces
    oyster mushrooms
  • cremini mushrooms
    4 ounces
    cremini mushrooms
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets
  • 12" large nonstick pan with lid
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Stack collard green leaves, trim and discard stems, and thinly slice crosswise. Halve lemon. Thinly slice chives, keeping separate from remaining herbs. Roughly chop parsley and tarragon, discarding stems. Roughly chop walnuts. Peel shallot, halve, and thinly slice.

  2. Make papillote

    Make papillote

    Place a large piece of foil on a baking sheet. Fold in half lengthwise to crease, then reopen. Place mushrooms on 1 side of crease. Season with ¼ teaspoon salt and black pepper, then top with juice of ½ lemon, parsley, tarragon, shallot, and 2 packets butter. Fold foil over mushrooms, bringing edges together. Tuck and crimp edges to create a tight seal. Set aside.

  3. Roast mushrooms and squash

    Roast mushrooms and squash

    Cut butternut squash into ½-inch dice, if needed. Smash garlic cloves with the flat side of a knife. On a separate baking sheet, toss squash and garlic with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired and arrange in a single layer. Transfer to oven and roast until mushrooms and squash are tender, 20-22 minutes. Meanwhile, place walnuts in a large nonstick pan over medium heat. 

  4. Toast walnuts and sauté greens

    Toast walnuts and sauté greens

    Toast walnuts, stirring, until golden and fragrant, about 5 minutes. Transfer to a small bowl. Heat 1 tablespoon olive oil in pan over medium-high heat. When oil is shimmering, add crushed red pepper (skip or use half for less heat) and collard greens and cook, stirring, until wilted, 3 minutes. Season with ½ teaspoon salt and black pepper. Remove from heat and cover to keep warm.

  5. Finish butternut squash mash

    Finish butternut squash mash

    Once vegetables are roasted, remove roasted garlic from baking sheet with squash and finely chop. Transfer roasted squash to a medium bowl, add chopped garlic and remaining butter, and mash with a potato masher or a fork until smooth. 

  6. Plate mushrooms

    Plate mushrooms

    Cut remaining lemon into wedges for serving. Divide sautéed collard greens and butternut squash mash between serving plates. Carefully open papillote and place mushrooms over squash, spooning over any remaining liquid. Garnish with chives and toasted walnuts. Dig in!

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