Wrapped in foil while cooking in butter and their own juices, grilled or oven baked steamed mushrooms have a deep earthy flavour that's hard to resist. Inspired by the Steamed Mixed Mushrooms prepared by chef Peter Chen at Nami, one of my favourite Japanese restaurants in Toronto, Peter casts his savoury spell over Nami's sensational robata grill, creating the most sublime fish, seafood and succulent parcels of steamed mushrooms. Shiitake, shimeji, enoki, maitake, and matsutake mushrooms are all commonly used in Japanese cooking, with each variety of mushroom being quite distinctive. There are many dishes that take advantage of each mushroom’s special qualities, but Peter's medley of enoki, oyster and shiitake mushrooms steamed with a little mirin, Sake and butter is oishii desu — delicious!
Enoki, oyster and shiitake mushrooms are layered on an oil brushed sheet of aluminum foil
Seasoned with mirin, Sake and seasoned with salt and black pepper, the mushrooms are dotted with a tablespoon of butter before being sealed in the foil packet and grill-steamed on the BBQ for 10-15 minutes
10 oz enoki mushrooms, trimmed
10 oz oyster mushrooms, trimmed
10 oz shiitake mushrooms, trimmed
1/4 cup Sake rice wine
1 tsp mirin
1 tsp vegetable oil
1tsp pickled ginger juice
1/2 tsp pickled ginger
1 knob butter
salt and black pepper, to taste
Lay a large sheet of foil, about 18-20" long on a flat surface, and crimp up the corners to create a boat-like shape. Pour some oil in the centre and gently brush it over the foil to prevent the mushrooms from sticking. Divide the enoki mushrooms into 2 parcels and place at either end of the 'boat', then scatter the oyster and shiitake mushrooms in the middle. Pour the sake over top with a knob of butter and seal the foil packet, using another sheet of foil for the top if necessary. To steam, place the foil packet on a preheated outdoor grill over medium-high for 10-15 minutes, until the mushrooms are warm and cooked through.