Umami Mushroom
Cook time: 8 to 9 minutes, plus time to cook the roux, white sauce base, and umami mushrooms
- Servings: 1
Source: CMAB Foodservice
Ingredients
- pound Real California unsalted butter
- cut into 1/2-inch cubes
- pound all-purpose flour
- to 6 tablespoons high-heat cooking oil
- for example, grapeseed, canola, or
- vegetable oil
- onions, cut into ¼-inch slices
- ounces or 40 garlic cloves
- ounces granulated garlic
- ounces kosher salt or sea salt
- gallon Real California whole milk
- Umami Mushroom Marinade
- ounces soy sauce
- ounces mirin
- ounces water
- ounces dry sake
- ounces minced garlic
- ounces ginger paste
- ounces rice vinegar
- large portobello mushrooms, cut into
- inch dice
- Green onions
- Oil
- Salt
- ounces Kewpie mayonnaise
- ounces Japanese yuzu-kosho pepper
- puree
- ounces toasted sesame oil
- ounces high-protein flour dough
- ounce Real California Mozzarella cheese, shredded
- ounce Real California Smoked Mozzarella cheese, shredded
- ounces Real California Burrata cheese, torn or cut into ½-inch
- ounces yuzu jam
- grams lemon zest
- grams or .18 ounces micro cilantro
- grams or .18 ounces micro leeks
- grams or .18 ounces red onion, thinly sliced
- ounces green onions, thinly sliced
- grams or .18 ounces micro orchids or edible flowers
- grams or .25 ounces fried seaweed tempura