Black Garlic
When I first noticed it in various recipes—including a Chef James Porter dish published in the 2023 fall/winter issue of Edible Phoenix, I thought black garlic was an exotic or heirloom variety of the...
Preparation
½ cup dried wild mushrooms (such as boletes and/or oyster), finely chopped
1 cup water
2 tablespoons butter (or 1 tablespoon butter plus 1 tablespoon olive oil)
2 tablespoons chopped shallots
3 cloves black garlic, sliced thin
1 cup dry red wine
Salt and fresh ground pepper, to taste
Optional: ½ teaspoon chopped dried rosemary or thyme
In small saucepan over low heat, rehydrate dried mushroom pieces in 1 cup water for 5 minutes, just until the water simmers. Turn off heat and soak 15–20 minutes. Drain off and reserve the liquor. Mushrooms should be tender. If not, simmer over low heat for a few minutes.
Sauté shallots in butter; add wine and reserved mushroom liquor. Reduce by half and add the mushrooms and garlic. Add more wine if needed. Briefly simmer; add salt and pepper to taste.
Optional: Stir in ½ teaspoon chopped dried rosemary or thyme
Serve with lamb chops or steak.
Note: For fish or chicken or pork, use a white wine instead of red.
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