Grilled Mushroom

Lion’s Mane Mushroom and Charred Bread Broth

Chef Name and Association
Yield: 1 serving

---

Adapted by StarChefs | October 2018

INGREDIENTS

Charred Bread Amino and Amino Shoyu:
2 loaves (or equivalent) day old bread, preferably rye or sourdough, sliced                                                                                                       
400 grams salt                                                                                                            
200 grams koji spores

Charred Bread Broth:
Grilled lion’s mane mushroom trimmings 
Dried onion scrap powder
Charred bread
Lemon thyme
Orange rind
Brine from lacto-fermented mushrooms

Grilled Lion’s Mane Mushroom:
Lion’s mane mushroom
Salt
Finely chopped parsley
Finely chopped thyme
Preserved garlic oil

Mushroom Paste:
Dried lacto-fermented mushroom powder
Red pea miso

To Assemble and Serve:
Salt
9 pieces lemon thyme
5 pieces lemon basil
7 bronze fennel fronds
½ ounce preserved garlic oil

METHOD

For the Charred Bread Amino and Amino Shoyu:
Heat oven to 400°F. Spread bread on a sheet tray and dry-roast until slightly burned and bitter. Transfer to a large, heatproof, burp-able container with a lid. In a pot, bring 4 kilograms water and the salt to boil. Pour boiling salted water into container with bread. When cooled to room temperature, cover with plastic and secure lid. Set aside at 80°F for 24 hours. Add spores, mix thoroughly, and recover. Ferment for 1 week, burping occasionally. Transfer mixture to a vacuum bag, seal, and age 6 months and up to 2 years. Through a chinois lined with cheesecloth, drain bread solids, setting aside solids (Charred Bread Amino) separately from liquid (Charred Bread Amino Shoyu).

For the Charred Bread Broth:
In a pot, combine mushrooms, onion powder, bread, lemon thyme, and rind and cover with water. Cook to desired consistency and depth of flavor. The more bread added, the higher the viscosity of the broth. Using a chinois lined with cheesecloth, strain broth without pushing, and discard solids. Season with brine and Charred Bread Amino Shoyu.

For the Grilled Lion’s Mane Mushroom:
In a nonreactive container, combine all ingredients, add some Charred Bread Amino, and let mushroom cure 1 hour. Thoroughly drain mushroom and dry on paper towels. Prepare and heat grill with oak wood. Char mushroom until soft on both sides. Set aside on paper towels.

For the Mushroom Paste:
To a Vitamix blender, add some Charred Bread Amino, mushroom powder, and miso. Purée, adding water to make a malleable paste.

To Assemble and Serve:
Prepare a grill with oak wood and heat. On the “show” side of the Grilled Lion’s Mane Mushrooms, rub ½ ounce Mushroom Paste and season with salt; grill to desired doneness. Transfer mushroom “show” side up to a bowl. Garnish with herbs. Pour 3 ounces Charred Bread Broth around mushroom. Finish broth with garlic oil.

---