Foil baked mushrooms with butter
Use whatever mushrooms are in season and serve as a vegetarian small plate or an accompaniment. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time10 mins
- Cooking Time10 mins
- 100g mixed variety mushrooms (shimeji, enoki, eringi, oyster, etc)
- 4 pcs shiitake
- 1 slice lemon
- 1 tbsp butter
- 2 tbsp white wine
- a pinch salt
- a pinch black pepper
- Kikkoman Less Salt Soy Sauce
Clean mushrooms, make cross cuts in the caps of the shiitake and cut off the stems. You can halve the bigger ones. Leave enoki, shimeji, and oyster mushrooms as they are, halve or slice eringi if they are bigger.
Spread aluminium foil out and place a sheet of baking paper on top. Spread some butter on the paper and put all mushrooms on top. Sprinkle with some white wine, salt, pepper and the remaining butter. Add slice of lemon and close the paper and foil around the mushrooms. Pierce little holes with a toothpick in the foil and put in the oven. Bake at 200C for 9-10 minutes.
Sprinkle with some lemon juice, more butter and Kikkoman Less Salt Soy Sauce. Serve hot.