Silo’s Shiitake Mushroom, 3 Cornered Garlic and Brown Butter Recipe
Love shiitake mushrooms?
This dish is the meatiest plant based dish one could possibly conjure.
It’s a minimalist approach that allows mushrooms to shine brightly. The shitakes are so simple to cook but with such depth of umami flavour and the fleshy texture is enough to satisfy any carnivore.
You can forage for your own garlic to use between December and June - and you can replace it with wild garlic as well.
Silo is London's award-winning zero waste restaurant, this recipe is from head chef Dan Gibeon.
Read an interview with Silo's mastermind, Douglas McMaster here.
35g dry milk powder
80g 3 cornered garlic (roughly chopped)
320g double cream
320g shiitake mushrooms
Apple cider vinegar
5g 3 cornered garlic (finely chopped)
4g 3 cornered garlic flowers
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