Marinated King Trumpet Mushroom, Fermented Black Bean Powder, Wild Clover, Sesame Oil & Mirin
I started by slicing the King Trumpets in half and tossing them with sesame oil and sherry vinegar. I covered them and let them marinate for an hour or so in the fridge. I then gently cooked them in sesame oil to warm them through and get some color on them. I finished the pan at the end with some mirin. I used some of the liquid in the pan when plating.
I pushed the fermented black beans through a fine mesh sieve to make a smooth puree. I whisked the puree with tapioca maltodextrin to make a fine powder. If you're not familiar with them, fermented black beans are very similar in flavor to miso or soy sauce. Their scent reminds me of that of fermenting cocoa beans. I plated the powder using a small ring mold and placed the clover leaves on top. I liked how the water droplets looked on the leaves so I left any that managed to hold on where they were.