Brown Butter & Mushroom Sauce
8h 45m
Make this sauce to add a rich umami flavor to fishes, meats, and vegetables. Perfect to give that extra punch to salads, soups or to your toast.
Add ½ cup of brown sugar to a large stock pot
Add 1 cup of wild blueberry raisins
Add 2 cups of dry shiitake mushrooms
Add ⅓ cup of soy sauce
Add 2 sheets of 4 inches x 8 inches kombu seaweed
Add 5 L of water
Bring to a boil and let the stock simmer over low heat for 6h until the flavor is concentrated and the liquid coats the back of a spoon. Strain. The mushroom reduction is ready
Cut 1 black garlic head in half and add to a saucepan
Cut 1 garlic head in half and add to the saucepan
Add 2 cups of grapeseed oil
Warm over medium heat until the garlic starts to bubble
Turn the heat to low and cook for 2h to infuse the oil. The garlic oil is ready
The garlic oil is ready
Add ½ cup of brown butter to a saucepan
Add 2 tbsp of the Garlic Oil
Add ¼ cup of the Mushroom Reduction
Add 2 sheets of 2 inches x 8 inches kombu seaweed and warm over medium heat to infuse. The brown butter & mushroom sauce is ready
Enjoy this umami bomb on your favorite meats or vegetables!
Yield ½ cup
Brown Butter
½ cup
2in x 8in Kombu Seaweed
2 sheets
Mushroom Reduction
Dried Shiitake Mushroom
2 cupsKombu Seaweed
2 sheets
Wild Blueberry
1 cup
Soy Sauce
⅓ cup
Brown Sugar
½ cup
Water
5 l
Garlic Oil
Black Garlic
1 head
Garlic
1 head
Grapeseed Oil
2 cups
Equipment
Pot
Sieve