MAITAKE MUSHROOM

Share

Maitake Mushroom

1. Toss maitake in a generous amount of sesame oil blend, season with salt, a small amount of togaroshi.
2. Grill until marks form on both sides, transfer to saute pan with mushroom glaze and black sesame seeds.
3. Reduce glaze until mushrooms are evenly coated.
4. Season again if necessary.
5. 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

1. Whisk oils together to combine.

Mushroom Stock

1. Cover all ingredients with water in medium sized stock pot.
2. Bring to a boil and reduce down to a simmer.
3. Simmer for 2 hours, strain and reserve mushroom stock.

Garlic Sauce

1. Using 250g of the water each time, cover the garlic cloves and bring to a simmer for 5 min.
2. Strain water and then simmer cloves again two more times.
3. On the fourth time add the heavy cream and the chopped raw garlic and bring to a simmer for 10 min.
4. Put this mixture into a vitamix and blend until smooth then slowly add the xanthan gum until desired thickness is reached.
5. Season with salt to taste.
6. Strain through a fine mesh chinois.

Mushroom Glaze

1. Whisk all ingredients together and reserve for later use.