Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:


Mushroom "Parchment"

Sign up to save this recipe to your profile Sign Up Now ›
Mushroom "Parchment"
2 portions
Total: Active:
PREVIOUS: Vegan Mushroom Gravy NEXT: Mushroom Pierogies

Ingredients (12)

  • 30g French Horn Mushrooms
  • 30g Yellowfoot Mushrooms
  • 30g Hedgehog Mushrooms
  • 10g Matsutaki Mushrooms
  • 10g Matsutaki Mushrooms
  • 20g Black Trumpet Mushrooms
  • 20g Butter
  • 20g Butter
  • Salt and White Pepper
  • 6g Soy Sauce
  • 8g Yuzu Juice
  • 3g Sake

This dish was inspired by Nobu Matsuhisa. I was 100% French trained until I took a chef job for Nobu Matsuhisa in Aspen. This dish combines both French technique and Japanese ingredients.


  1. 1Quickly rinse each mushroom until free of dirt and debris.
  2. 2Dry on a cloth. Cut mushrooms in quarters.
  3. 3Saute each variety of mushroom individually in butter. Season. Lay out to cool.
  4. 4Fold a piece of parchment paper in half. Cut out a 15cm diameter circle.
  5. 5Fill the paper with assorted mushrooms. Add sake. Fold sides to create a enclosed pocket.
  6. 6Place in a 400 degree oven for 6 minutes.
  7. 7Remove from oven. Cut the paper to expose the mushrooms. Add soy and yuzu juice. Serve on bamboo steamer with Japanese maple leaf.
Load Comments

Recommended from Chowhound