Salmon and Japanese mushroom parcel

Salmon and Japanese mushroom parcel

My friend’s son from America asked me how to prepare Japanese mushrooms when we went to my local supermarket. There are many kinds of Japanese mushrooms but he hasn’t seen some of them. That’s why I came up with this recipe!

It’s said that Japan has approximately 200 kinds of edible mushrooms. I usually use 2 or 3 kinds of mushrooms for this dish. But this time, I used 5 kinds of mushrooms that are commonly eaten in Japan; shiitake, shimeji, maitake, enokidake and eringi.

Common Japanese Mushrooms

You can get these mushrooms anytime at any supermarket in Japan but the best season for Japanese mushrooms is autumn!

Salmon is the most consumed fish in Japan. Although salmon is available year-round, the best season for it is autumn because they are the fattest from September to November.

I hope you will enjoy this beautiful Autumn parcel which has been filled with wonderful seasonal flavors.

Salmon and Japanese mushroom parcel

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Recipe by MikaCourse: DinnerCuisine: JapaneseDifficulty: Medium


Prep time


Cooking time




  • 2 salmon filets

  • 2 shiitake mushrooms

  • 1 eringi mushrooms

  • 30g (about 1 oz) shimeji mushrooms

  • 30g maitake mushrooms

  • 30g enoki mushrooms

  • Half an onion

  • 4 sliced carrots

  • 2 sliced pumpkins

  • 30g butter

  • Pinch salt and pepper

  • 2 sheets baking paper (large enough to wrap up each salmon fillet and mushrooms)

  • Optional
  • Lemon

  • Soy sauce

  • Ponzu


  • 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.


  • Season it with soy sauce and lemon juice, or ponzu to taste!
  • You can substitute any of the mushrooms I used in this recipe with ones available in your area.

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I look forward to seeing your dish!

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