Salmon and Japanese mushroom parcel

Directions

• Here are ingredients you need.
• Sprinkle salt on salmon fillets and leave them for about 10 minutes.
• wipe the dirt off the shiitake mushrooms. Rinse the shiitake lightly if you want but it’s not neccessary for mushrooms. I suggest not washing the mushrooms too much if you want them to stay flavorful. Cut off the stems of the shiitake.
   Make decorative cuts into the caps like these.
  
• Cut eringi into bite-size pieces. This mushroom is easy to tear vertically but it’s very hard to bite horizontally.
  
• Cut off the bits from the base of the shimeji and separate each bunch of the mushrooms into bite size pieces.
• Separate each bunch of the maitake mushrooms into bite-size pieces.
  
• Cut off the bits from the bottom of enokidake.
  Cut the remaining part in half. Separate them into small bunches.
  
• Slice the onion thinly.
• Cut the carrot into about 5 mm (about 0.2 in) thick slices and cut out with a die (if you have it). I chose this die to represent autumn leaves.
  
• Cut the pumpkin into about 1 cm (about 0.4 in) thick slices.
• Place a sheet of baking paper on the counter. Place half of the sliced onion on the paper. Place a salmon fillet skin-side down over the onion. Arrange the mushrooms, pumpkin, and cut out carrots around the salmon so that they’re slightly overlapping. Season mushrooms with salt and pepper. Place 15 g of butter on the top.
• Wrap the ingredients with the baking paper. Bring the paper up over the ingredients and join the two edges together. Fold them over several times down the middle.
  
• Fold the edges in on both ends towards the ingredients to seal.
• Lay the parcels in a frying pan and cover with a lid. Cook them over medium heat. Once the pan is heated up, reduce the heat to low and cook for about 15 minutes.