Mushroom "Parchment" Recipe

Total Time: 30 Minutes | Active Time: | Makes: 2 portions

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.

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

Member recipes are not tested by the CHOW food team.