Add <quantity>½<unit>cup</unit></quantity> of brown sugar to a large stock pot

Add <quantity>1<unit>cup</unit></quantity> of wild blueberry raisins

Add <quantity>2<unit>cups</unit></quantity> of dry shiitake mushrooms

Add <quantity>⅓<unit>cup</unit></quantity> of soy sauce

Add <quantity>2<unit>sheets</unit></quantity> of <quantity>4<unit>inches</unit></quantity> x <quantity>8<unit>inches</unit></quantity> kombu seaweed

Add <quantity>5<unit>L</unit></quantity> 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 <quantity>1</quantity> black garlic head in half and add to a saucepan

Cut <quantity>1</quantity> garlic head in half and add to the saucepan

Add <quantity>2<unit>cups</unit></quantity> 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 <quantity>½<unit>cup</unit></quantity> of brown butter to a saucepan

Add <quantity>2<unit>tbsp</unit></quantity> of the Garlic Oil

Add <quantity>¼<unit>cup</unit></quantity> of the Mushroom Reduction

Add <quantity>2<unit>sheets</unit></quantity> of <quantity>2<unit>inches</unit></quantity> x <quantity>8<unit>inches</unit></quantity> 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!