Mushroom "Parchment" Recipe Brian Redzikowski Recipe

Name: Mushroom "Parchment" Recipe Brian Redzikowski
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 30g French Horn Mushrooms, 30g Yellowfoot Mushrooms, 30g Hedgehog Mushrooms, 10g Matsutaki Mushrooms, and more.

Yes, Mushroom "Parchment" Recipe Brian Redzikowski falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom "Parchment" Recipe Brian Redzikowski

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