Black Garlic Barbecue Mushrooms
Roasted Cherries, Shaved Radish, Candied Peanut Crumble
Chef PJ Edwards of Meadow | San Antonio, TX
“We really wanted to highlight the dark colors and flavors of the black garlic. Sherry Vinegar from Spain made perfect sense. The caramelized notes of the vinegar along with its perfect amount of acidity make the barbecue sauce pop and help add umami flavors to the dish.” - Chef PJ Edwards
Adapted by StarChefs | october 2023
INGREDIENTS
Black Garlic Barbecue Sauce:
100 grams black garlic
150 grams Jerez Vinegar PDO
150 grams sorghum molasses
10 grams smoked paprika
1 grams fermented chile powder
2 grams ground black pepper
Salt
Candied Peanut Crumble:
100 grams shelled peanuts
100 grams sugar
Oil for frying
25 grams benne seed
50 grams crispy garlic
Roasted Cherries:
Texas cherries, halved and pitted
Extra virgin olive oil
Salt
Seared Mushrooms:
Neutral oil
1 pound oyster and shiitake mushrooms, cleaned
Salt
1 tablespoon butter
2 sprigs thyme
2 tablespoons Jerez Vinegar PDO
To Assemble and Serve:
Shaved radish
METHOD
For the Black Garlic Barbecue Sauce:
In a saucepan over medium heat, bring black garlic, vinegar, molasses, paprika, chile powder, black pepper, and 50 grams water to a simmer. Cook 15 minutes, or until the mixture thickens and a syrup-like consistency is achieved. Transfer mixture to a Vitamix blender and purée until smooth. Taste and adjust seasoning with salt. Strain into an airtight container and refrigerate.
For the Candied Peanut Crumble:
In a small saucepan over medium heat, bring peanuts, sugar, and 100 grams water to a simmer. Cook 15 minutes, or until the mixture thickens and a syrup-like texture is achieved. Strain mixture, reserving peanuts and syrup separately. In a frying pan, heat oil to 350°F. Add reserved peanuts and fry 5 minutes. Transfer fried peanuts to a parchment-lined sheet tray and let cool. Once cooled, transfer peanuts to a food processor and pulse until a fine crumble is achieved. Transfer mixture to an airtight container and stir in benne seeds and crispy garlic. Reserve.
For the Roasted Cherries:
Prepare and heat a wood-fired grill. Brush cherries with olive oil, then lightly season with salt. Grill cherries 45 seconds, or until nicely charred. Set aside.
For the Seared Mushrooms:
In a cast iron skillet over medium-high flame, heat oil. Add mushrooms and stir until mushrooms are coated. Cook until mushrooms are just tender and are golden brown in color. Season with salt, then add butter and thyme to the pan. Cook 30 seconds, or until the butter begins to brown and is foamy. Deglaze pan with vinegar. Remove from heat and using a slotted spoon, transfer mushrooms to a paper towel-lined plate to drain and cool.
To Assemble and Serve:
In a saucepan over medium heat, warm Black Garlic Barbecue Sauce. Once warmed through, spread 1 generous spoonful Black Garlic Barbecue Sauce across the bottom of a serving plate. Top with Seared Mushrooms, Roasted Cherries, and shaved radish. Finish with a sprinkle of Candied Peanut Crumble.
