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Puff Pastry Boxes Filled with Soy-Infused Wild Mushrooms

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Yield: 24 servings

kikkoman products used:


12 ounces brown or Italian field mushrooms
6 ounces chanterelle mushrooms
5 ounces porcini, lobster or morel mushrooms
2 ounces oyster mushrooms
1 ounce fresh shiitake mushrooms, stems removed
1 ounce dried porcini mushrooms
1 ounce dried Chinese black mushrooms
2 tablespoons unsalted butter
2 large shallots, finely minced
2 tablespoons dry sherry
1/3 cup Kikkoman Soy Sauce
1 cup unsalted chicken stock
1 cup heavy cream
freshly ground pepper, to taste, as needed
48 baked puff pastry boxes (bouchées), 2-inch square
48 sprigs of fresh chervil, for garnish or
3 tablespoons finely chopped Italian parsley, for garnish


ype separate. Cover dried mushrooms with warm water and let soften, 20 minutes to 1 hour. Drain and mince finely.

In broad, heavy skillet over moderate heat, melt butter just until foaming. Add fresh porcini and chanterelle mushrooms, raise heat to high and sauté until butter is absorbed and mushrooms are hot. Add shiitake mushrooms and sauté until they begin to shrink, then add brown mushrooms and toss to combine. Add shallots and toss until all mushrooms release their juices. Add oyster mushrooms and diced dried mushrooms to pan. Toss to combine, reduce heat to medium and let mushrooms cook until liquid is reduced by half.

Combine sherry, soy sauce and stock, and add to pan. Cook while stirring, until most of liquid is evaporated. Add cream and stir until the mixture is thick and the cream lighlty coats mushrooms. Season with pepper to taste.

Spoon warm mushroom mixture into boxes. Garnish with a sprig of chervil or a sprinkling of parsley.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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