Matsutake and beef cooked in an Aluminum Foil Pouch 松茸と牛肉のフォイル焼き

We got matustake from Weee for the third time this year. Compared to other sources from which we used to get matsutake, Weee provides the best in quality and the amount 0.5lb is just right for us. Our favorite way to eat the mushrooms is “Touban-yaki” 陶盤焼き, but, this time we happened to have thinly sliced beef thawed (also from Weee). In addition I saw a recipe using beef and mastsutake 松茸と牛肉のフォイル焼き (in Japanese) and so I decided to try it. It came out very nicely. The combination of lightly marinated beef and matsutake worked. I modified the marinade just to soy sauce and sake. When the foil pouch was opened the matsutake smell waft out. (One of the great treasures of working with this mushroom).

Ingredients: (made two small servings/pouches)
1 large matsutake (or 2 small ones), cleaned and sliced thin
6-8  pieces of thinly sliced beef (in our case, it was rib eye)
1tsp soy sauce
1tsp sake

Directions:
I spread the beef slices in one layer on a plate and sprinkled the soy sauce and sake on them. 
Let it marinade for 10 minutes.
I placed a rectangular piece of parchment paper on a large enough rectangle piece of aluminum foil. (I placed the rectangular piece of parchment paper just as a precaution to make sure the beef did not stick)
I placed the beef slices and then the sliced matsutake on the prepared aluminum foil. 
I folded and crimped the edges to make a pouch encasing the meat and mushroom with some spaces around (I made two pouches).
I placed the pouches in the preheated toaster oven at 400F, and cooked them for 10-12 minutes.

When we opened the pouches, a nice matsutake smell wafted out and we wrapped the matsutake in the slices of beef and really enjoyed them. The combination worked well.