Mixed Mushrooms Baked in a Paper Pouch

Kayanoya Original Mushroom Stock Powder's intense umami enhances the flavor of mixed mushrooms that have been baked in a paper pouch in the oven. Maitake mushrooms, Shiitake mushrooms, White bottom mushrooms and Shimeji mushrooms are used in this recipe, but any locally available combination can be used.


4 Servings
  • 2 oz (about 2 pieces) shiitake mushrooms; cut off stems 
  • 4 oz white bottom mushrooms; cut off stems
  • 4 oz shimeji mushrooms; cut off the very bottom
  • 4 oz maitake mushrooms 
  • 2 packets Kayanoya Original Mushroom Stock Powder, (removed from packets)
  • 1 tbsp + 1 teaspoon olive oil
  • 1 tsp Kayanoya Double Aging Soy Sauce
  • Freshly ground black pepper powder
  • 1 oz butter, cut into 8 pieces
  • 4 lemon wedges
  • Sliced scallion greens


  1. Heat the oven at 425°F.
  2. Cut each shiitake mushrooms and white bottom mushrooms into quarter wedges.
    By hand, break the shimeji and maitake mushrooms into smaller pieces. Place the mushrooms in a medium bowl.
  3. In a small cup mix the olive oil, Kayanoya Original Mushroom Stock Powder and Kayanoya Double Aging Soy Sauce, then stir with a fork. Add the sauce to the medium bowl with mushrooms. Toss the mushrooms with the sauce.
  4. Have four, about 13-inch by 18-inch rectangular parchment papers at hand. Fold each parchment paper into half crosswise, making a double layer 13-inch by 9-inch sheet.
    Divide and place the mushrooms on the inside the folded parchment paper, covering the mushrooms with other half of the paper sheet. Fold the three edges of the paper to form a tightly closed the pouch.
    Staple to seal the pouch in two places on each of the three folded edges. Place the pouch on a cookie sheet pan and bake the mushrooms in the heated oven for about 15 minutes.
    Cut the top folded edge of the paper of each pouch to disclose the mushrooms inside.
    Add a lemon wedge to each pouch, garnish the mushrooms with sliced scallion and serve hot.

Used in this Recipe