Japanese Mushrooms Baked in Foil with Yuzu-Pon Butter

Cooking food in parcels – be it en papillotte as in the recipe for Monkfish, seafood and yuzu kosho or in foil as here – will ensure that the food is cooked perfectly without losing its moisture or flavour. Better still, you can avoid washing up (cleaning the dishes) afterwards since the foil can double up as the serving dish!

I like using a selection of Japanese mushrooms to produce a fabulous-looking dish that has a number of flavours. Shi