Name: Shiitake Mushroom Confit with Sesame and Mushroom Dashi Sauce
Total time: 50 min
Yield: 2-3 Servings
Cuisine: French
Ingredients: 3-4 cups Virgin Olive Oil; 8-10 Shiitake Mushroom Caps; 8 sprigs Rosemary; 4-6 cloves Garlic; 2 cups Kayanoya Original Mushroom Stock (regular-strength dashi); 4 tbs White Sesame Paste; 2 tbs Ginger juice; 2 tbs Yuzu Juice; 1 tbs Soy Sauce; 2 tsp All Spice; 1 tbs Black Vinegar; 8 Tsukushi; 1/4 cup Chervil; 1 tbs Virgin Olive Oil; 1/2 tbs Trumpet Mushroom Powder

Chef David Bouley

Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.

Step 1

Place cold olive oil (enough olive oil to cover the mushrooms), shiitake mushroom caps, rosemary sprigs, and halved garlic cloves into a 3 quart sauce pan, heat slowly until olive oil starts simmering, turn off heat and let sit at room temperature.

Step 2

In a large sauce pan, blend Kayanoya Original Mushroom Stock, white sesame paste, ginger juice, yuzu juice, soy sauce, all spice and black vinegar with a stick blender until foamy.

Step 3

When the confit is done, slice the shiitake mushroom very thin and layer on plate, add a teaspoon of sesame paste (additional) between each layer.

Step 4

Take a few cloves of the halved garlic from the confit and heat them in a 3 tablespoons of virgin olive oil (additional) in a sauté pan. Don’t over heat! When they are soft and fragrant, remove them just before they turn brown, and place them on the sliced shiitake mushrooms.

Step 5

Drizzle the foamy sauce over the mushrooms and garlic on the plate, garnish with boiled tsukushi and chervil, virgin olive oil and finally, sift powder of trumpet over dish, and serve.