Glazed Maitake Pavé with...Glazed Maitake Pavé with Celeriac Silk and Black Garlic Dashi

An exquisite showcase of forest umami featuring cast-iron compressed maitake glazed in fermented black garlic, anchored by an ultra-smooth celeriac purée and toasted hazelnut essence.

Ingredients

Cooking Instructions

1. 01

   Prepare the dashi stock by gently simmering kombu and dried shiitake in 400ml of filtered water at 80°C for 25 minutes; strain and discard solids, reserving the clear broth.

2. 02

   In a small saucepan, purée the reserved broth with the black garlic, tamari, and mirin using an immersion blender. Simmer over low heat until reduced to a deep, glossy lacquer that coats the back of a spoon.

3. 03

   In a heavy-bottomed pot, combine the diced celeriac and oat milk with a pinch of fine salt. Cover and simmer over medium-low heat for 20 minutes until completely tender.

4. 04

   Transfer the hot celeriac and liquid into a high-speed blender; purée on high while emulsifying with 30ml of the melted refined coconut oil until a satin-like, glass-smooth silk is achieved. Pass through a chinois and keep warm.

5. 05

   Heat a heavy cast-iron skillet over medium-high heat with the remaining 15ml of coconut oil. Add the maitake clusters, immediately placing another heavy skillet or chef's press on top to compress them firmly.

6. 06

   Sear the mushrooms undisturbed for 4 minutes until deeply caramelized and crisp-edged. Flip, reapply the press, add the thyme sprigs to the pan fat, and sear the reverse side for 3 minutes.

7. 07

   Generously brush the compressed maitake with the black garlic glaze on both sides, allowing the sugars to caramelize in the hot skillet for an additional 30 seconds.

8. 08

   To plate: draw a deliberate arc of warm celeriac silk across shallow warmed bowls. Rest a glazed maitake cluster in the center, drizzle droplets of hazelnut oil around the perimeter, and dust with grated toasted hazelnuts. Garnish precisely with wood sorrel leaves and a pinch of fleur de sel.