Ingredients
- Rimmed and cut into 1/8-in (3-mm) slices
- 2 tablespoons soy sauce
- 2 teaspoons sake (or dry white wine)
- 1 tablespoon mirin
- 1½ tablespoons butter, cut into 3 pieces
- ½ teaspoon Shichimi Togarashi (or Asian chilli powder)
- Aluminum foil
How to Make It
- Lay out a long piece of aluminum foil, about 36 x 12 inches (90 x 30 cm). If you’re using thin foil, it’s best to double or even triple up to prevent ripping. Lay all the mushrooms in the center of the foil. Pour the soy, sake and mirin over the mushrooms, and lay the butter pieces on top. Fold up the foil so that the mushrooms are securely enclosed and the liquids do not spill out.
- To cook the mushrooms directly on a gas stovetop, turn one of your burners to its lowest setting. Place the entire packet on the grate, right above the flame. Cook for 5 to 7 minutes until the foil packet is puffy and you can hear the sauce bubbling away. To cook the mushrooms under an oven broiler, place the oven rack about 8 inches (20 cm) from the heating element. Turn the broiler to high and broil for 5 to 7 minutes.
- When the mushrooms are done, make a crisscross slit on the top of the packet, sprinkle with the Shichimi Togarashi and serve.
