Salmon and Vegetables en Papillote

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4 1inch thick salmon fillets

3 tablespoons unsalted butter

1/2 pound Shiitake or Portobello mushrooms, cut julienne

3 shallots, peeled, sliced

1 teaspoon coarse salt

1/2 teaspoon finely ground black pepper

1 small chayote, seeded, cut julienne

1/4 cup dry white wine

3 sprigs epasote, leaves roughly chopped

1/2 lemon, juiced