To cook our bone marrow stuffed mushrooms, we rendered the bone marrow trim with sliced garlic and then cooked the mushrooms over medium heat in the garlic-flavored fat. When the mushrooms had browned on all sides and the marrow was cooked through, we transferred them to a plate lined with paper towels and let them rest briefly while we prepared the serving dishes. The accompaniments were charred dates, Minus 8 vinegar, and Marmite. The mushrooms had a rich, meaty flavor and an almost steak-like texture. The charred dates, pounded thin and cut into rectangles, added sweetness, a roasted flavor, and a clean aesthetic to the dish. The Marmite adds a savory streak, for both the eye and the palate, and the Minus 8 vinegar brings a distinct sweet acidity to balance things out. Who needs meat when you’ve got marrow?
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