Jerk White Trumpet Mushroom

By Staff |


Jerk White Trumpet Mushroom

3 ea large white elf mushroom(nebrodini), king oyster if unavailable
1tbsp jerk sauce
3 oz cooked farro
1.5 oz mushroom broth
2 sprigs thyme
1 bunch scallions

Jerk Sauce

2 bunch. scallions
5 oz ginger
3 ea. scotch bonnets
½ bunch thyme
10 cloves garlic
5 oz gluten free soy sauce
2 oz brown sugar
1 tbsp allspice
1 tsp black pepper


1 lb farro
½ cup white wine
1 Spanish onion, minced
2 cloves garlic, minced
1 oz olive oil
Boiling water

Mushroom Dashi

2.5 # dry shitakes
1 # mushroom scraps
2 pc spanish onions
1 head red cabbage
10 cloves garlic
4 cups white wine
4 oz sherry vinegar



Jerk White Trumpet Mushroom

Place mushrooms brushed with jerk sauce on a baking sheet. Heat oven to 350 degrees bake until cooked and jerlk is caramelized. Approximately 15 minutes
Heat Farro in a small pot. Season
Heat Broth in another small Pot
Place farro into a bowl. Place mushrooms on top. Pour Broth over it all. Garnish with Thyme leaves, and chopped scallions

Jerk Sauce

1.     Toast black pepper and allspice
2.     Puree until smooth
3.     Add rest of ingredients, puree until smooth

Method: Risotto style

1.     Toast Farro
2.     Add in oil, and veggies, sweat
3.     Deglaze with white wine, cook stirring frequently until wine is absorbed
4.     Add water incrementally while stirring and adding again once all water is absorbed
5.     Cook until just tender
6.     Lay out on sheet trays and chill

Mushroom Dashi 

1.     Toast shiitakes in oven, cover with water and simmer for 15 minutes, strain.
2.     Caramelize veg, deglaze with wine. Add mushroom stock cook for 15 minutes, strain.
3.     Add sherry vinegar and salt to taste