BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
30 min
- Heat the oven at 425°F.
- 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. - In a small cup mix the olive oil, Kayanoya Original Mushroom Stock Powderand 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.
- 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.
