Mushroom Parchment Recipe Brian Redzikowski

• 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

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

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Taken from www.chowhound.com/recipes/mushroom-parchment-11613 (may not work)