I have actually started buying unique food items and spices over clothing, which is a very new thing for me. So while shopping at Gilt, I finally decided to order the black garlic I’d been seriously coveting instead of an adorable Marc by Marc Jacobs shirt and I’m so glad I made that choice. I did a lot of research before making the expensive plunge to purchase this special delicacy from Gilt Taste. I had to first find out how the garlic was fermented to make sure it was kosher, so I contacted Mikuni Wild Harvest co-founder, Tyler Gray. He quickly confirmed that the fermentation process happens as a result of an aging period in a very controlled environment with heat & temperature playing the most significant role in this process, which means his black garlic is totally kosher. That was such a relief! After buying the garlic, my mouth basically watered for a week while I waited for it to come in the mail and as soon as it arrived, I opened up a clove and started cooking!
Black Garlic Stuffed Mushroom Ingredients
this recipe was adapted from blackgarlic.com
6 large portobello mushrooms
1 large red pepper, finely chopped
1 large onion, finely chopped
6-8 cloves peeled black garlic, finely sliced
1/3 cup margarine
1/3 cup breadcrumbs
4 Tbsp fresh parsley, chopped
2 Tbsp lemon juice
1 egg, beaten
6 Tbsp chicken or vegetable stock
salt and pepper to taste
olive oil for drizzling
I wiped the mushrooms clean, carefully took out the stalks and set them aside on a cutting board.
I chopped the stalks and added them to the chopped red pepper and onion. I heated the margarine in a frying pan and gently sautéed the vegetable mixture until soft.
I removed the mixture from the heat, added the breadcrumbs, parsley and lemon juice, then seasoned with salt and pepper to taste. I then stirred in the beaten egg.
I carefully spooned the mixture in to the mushroom caps, piling it high in the center.
I dotted each stuffed mushroom with the soft black garlic and it looked almost like raisins on top. I tried the garlic before cooking it, just to see what it would taste like, and it was delicious. The creamy texture was so funky and the flavor was almost sweet. I couldn’t wait to taste it cooked!
I placed the mushrooms in a large baking dish and poured the stock around them. You can use 2 baking dishes if you don’t have one large enough to fit all of the mushroom, but you will want to pour more stock around them. I then drizzled the tops with olive oil and seasoned again with a little salt and pepper. I baked for 25 minutes until the mushrooms were tender and the tops golden brown.
These mushrooms were delicious! I split each one in half since they were so big and I’ve been seriously enjoying the leftovers. The texture of the meaty mushrooms was a good balance to the soft savory stuffing and the sweet flavor of the black garlic added a little surprise to each bite.
*If you don’t have black garlic, you can make this recipe using regular roasted garlic and it will still be delicious. I can’t promise it will taste as amazing, but the mushroom stuffing is so good that it stands on its own. Enjoy!
