'Maroon Shrooms' From Ghetto Gastro

Ingredients

• *Marinade*
• 2 sheets kombu (½ ounce/15 grams)
• 1/4 (60 ml) grapeseed oil
• 1 tablespoon plus 1 teaspoon coconut nectar
• 1/2 Scotch bonnet pepper, seeded
• 1 tablespoon smoked paprika
• 2 dried chipotle peppers
• 4 garlic cloves
• 1 3/4 ounce (35 grams) black garlic
• 2 teaspoon whole allspice berries
• 1 teaspoon whole black peppercorns
• 1 1/2 tablespoon grated fresh ginger
• 5 tablespoon (75 ml) shiro shoyu
• 2 Asian pears, peeled and cored
• 1 Gala apple, peeled and cored
• 1/3 cup (80 ml) filtered water, plus more as needed
• 1 pound (455 grams) oyster mushrooms or hen of the woods (maitake) mushrooms
• *Barbecue Miso Glaze*
• 1 cup (240 ml) fresh orange juice
• 1 cup (240 ml) water
• 6 black garlic cloves (about 30 grams)
• 1/4 cup (100 grams) honey
• 2 tablespoon gochujang
• 2 1/2 tablespoon red miso paste
• *To Serve*
• 2 heads Little Gem lettuce, gently torn
• Vegan aioli, for serving
• Assorted fresh herbs (like cilantro, mint, or scallion greens), for garnish