|Brown Buttered Corn Bread with Sauteed Mushrooms and Black Garlic|
This is very reminiscent of a dish that I learned of from a former chef that I had the opportunity to work for. Ever since I saw his dish, I have been wanting to make a version of mine own. And in my last few trips to the Berkeley Bowl, I have been noticing something new. They started carrying black garlic. So I took that as a sign that it was time to make this dish.
I started by baking off a small pan of corn bread, then sauteed the corn bread in some browned butter, and set that onto a plate. I prepped my mushrooms, and sauteed them in some butter, garlic, salt and pepper, then laid them on top of the corn bread. I chopped up my black garlic, and arranged some beet tops onto the plate to add color and a fresh leafy texture. And there we have it folks, my mushroom trifecta!