Ingredients
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Maitake Mushroom
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400 grams maitake mushroom
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80 grams mushroom glaze
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orange zest
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4 grams black sesame
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1 pinch togarashi
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28 grams garlic cream sauce
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12 grams sesame oil blend
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maldon salt to taste
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Sesame Oil Blend
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1 part canola oil
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1 part Sesame Oil
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Mushroom Stock
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4 mushroom stems
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3 sprigs Thyme
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3 Bay Leaves
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Garlic Sauce
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50 grams garlic cloves crushed
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garlic cloves crushed
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1 gram Garlicrough chopped
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350 grams heavy cream
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1 gram xanthan gum
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Saltto taste
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Mushroom Glaze
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1200 grams mushroom stock
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400 grams orange juice
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400 grams honey
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2 grams togarashi
Directions
Maitake Mushroom
- Toss maitake in a generous amount of sesame oil blend, season with salt, a small amount of togaroshi.
- Grill until marks form on both sides, transfer to saute pan with mushroom glaze and black sesame seeds.
- Reduce glaze until mushrooms are evenly coated.
- Season again if necessary.
- Plate with garlic cream sauce on the plate; sprinkle black sesame seeds and togaroshi over cream sauce, lay glazed mushroom over sauce, and finish with orange zest and maldon.
Sesame Oil Blend
- Whisk oils together to combine.
Mushroom Stock
- Cover all ingredients with water in medium sized stock pot.
- Bring to a boil and reduce down to a simmer.
- Simmer for 2 hours, strain and reserve mushroom stock.
Garlic Sauce
- Using 250g of the water each time, cover the garlic cloves and bring to a simmer for 5 min.
- Strain water and then simmer cloves again two more times.
- On the fourth time add the heavy cream and the chopped raw garlic and bring to a simmer for 10 min.
- Put this mixture into a vitamix and blend until smooth then slowly add the xanthan gum until desired thickness is reached.
- Season with salt to taste.
- Strain through a fine mesh chinois.
Mushroom Glaze
- Whisk all ingredients together and reserve for later use.