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Mushrooms with Black Garlic Sauce

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King Trumpet Mushrooms with Black Garlic Sauce and Sweet Pea Tendrils

Ingredients

Scale

Black Garlic Sauce

  • 1/3 cup dry vermouth
  • 3 TBL white miso
  • 3 black garlic cloves – peeled
  • 2 TBL sesame oil
  • 2 TBL Dijon mustard
  • 2/3 cup heavy cream
  • 2 tsp micro-planed ginger
  • 1–1/2 tsp rice vinegar

Mushrooms with Black Garlic Sauce

  • 1 lb king trumpet mushrooms – sliced lengthwise into 1/8th to 1/4 inch planks
  • 2 TBL olive oil
  • 2 TBL unsalted butter
  • Sea salt – to taste
  • Freshly ground black pepper – to taste
  • 1/3 cup walnut halves – garnish
  • 1 TBL grated parmigiano-reggiano cheese – garnish
  • Fresh sweet pea tendrils – garnish

Instructions

Make the Black Garlic Sauce

  1. Blend the vermouth, miso, black garlic, sesame oil, mustard, cream, ginger and rice vinegar until you have a smooth, creamy sauce. Blend on high for 5-10 seconds to incorporate the black garlic thoroughly, then use a spatula to scrape down the sides. Repeat two additional times until you have a nice milk-chocolate brown sauce
  2. Taste and adjust the rice vinegar if you wish it to be more tart 1/2 teaspoon at a time. Place in an air-tight container and refrigerate up to a week

Finish Mushrooms with Black Garlic Sauce

  1. Pre-heat the oven to 200. Warm a serving platter in the oven or microwave
  2. Clean and prep the mushrooms. Use a salad spinner to remove as much water after rinsing as possible, then let them rest 15-30 minutes before cooking
  3. Warm the garlic sauce in a small saucepan and keep warm on lowest heat. Stir occasionally
  4. Place half the butter and olive oil in a large cast iron skillet over medium heat until it is shimmering, then reduce the heat to medium low
  5. Place the mushrooms in the skillet in batches, spreading them out to avoid overcrowding and saute them for 3-4 minutes, then season with a sprinkle of salt and pepper. Turn and stir them sparingly and cook for another 2-3 minutes until they are golden brown
  6. Remove with a slotted spatula, place them on a small baking sheet and keep warm in the oven until you have cooked all the mushrooms
  7. Carefully remove the warm platter and prepare it for serving family style by spreading the garlic sauce on the bottom, then spread the mushrooms over the sauce
  8. Garnish with the cheese, sweet pea tendrils and walnuts
  9. Serve immediately

Find it online: https://www.cooksavorcelebrate.com/mushrooms-with-black-garlic-sauce/