Japanese cuisine · Vegetable Dishes

Kinoko Hoiruyaki

Shiitake, enoki and oyster mushrooms cooked with butter, soy sauce and lemon in a foil packet in the oven.

Ingredients · for 4 servings

• 200g shiitake mushrooms
• 150g enoki mushrooms
• 200g oyster mushrooms
• 40g butter
• 3 tbsp soy sauce
• 1 tbsp sake
• 1 organic lemon
• 2 spring onions
• Salt, pepper

Instructions

1. Preheat the oven to 200°C conventional (top and bottom heat); don't wash the mushrooms, just wipe them with a cloth, and trim off the tough shiitake stems.
2. Halve the shiitake, tear the oyster mushrooms into broad strips, and trim off the base of the enoki so small clusters remain.
3. Lay out four sheets of aluminum foil, pile the mushrooms loosely on top, season with salt and pepper, and drizzle each with 1 tbsp soy sauce and a splash of sake.
4. Dot 10g of butter over each pile, fold the foil into a loose packet, and crimp the edges tightly so no steam escapes.
5. Bake the packets on a tray for 15–18 min. – they're done when they puff up and release a strong mushroom aroma when opened.
6. Open the packets carefully, drizzle with lemon juice, sprinkle with a little grated lemon zest and spring onion rings, and serve straight from the foil.