Umami Mushroom - CMAB Foodservice

Ingredients

• 1 pound Real California unsalted butter, cut into 1/2-inch cubes
• 1 pound all-purpose flour
• 4 to 6 tablespoons high-heat cooking oil, for example, grapeseed, canola, or vegetable oil
• 6 onions, cut into ¼-inch slices
• 5 ounces or 40 garlic cloves
• 3 ounces granulated garlic
• 2 ounces kosher salt or sea salt
• 1 gallon Real California whole milk
• 10 ounces soy sauce
• 8 ounces mirin
• 8 ounces water
• 4 ounces dry sake
• 3 ounces minced garlic
• 2 ounces ginger paste
• 2 ounces rice vinegar
• 1 pound Real California unsalted butter
• 2.5 ounces minced garlic
• 5 large portobello mushrooms, cut into ½-inch dice
• Green onions
• Oil
• Salt
• 27 ounces Kewpie mayonnaise
• 8 ounces Japanese yuzu-kosho pepper puree
• .5 ounces toasted sesame oil
• 12 ounces high-protein flour dough
• 1 ounce Real California Mozzarella cheese, shredded
• 1 ounce Real California Smoked Mozzarella cheese, shredded
• 1.5 ounces Real California Burrata cheese, torn or cut into ½-inch pieces
• .25 ounces yuzu jam
• 3 grams lemon zest
• 5 grams or .18 ounces micro cilantro
• 5 grams or .18 ounces micro leeks
• 5 grams or .18 ounces red onion, thinly sliced (ideally on a mandoline)
• 1.5 ounces green onions, thinly sliced
• 5 grams or .18 ounces micro orchids or edible flowers
• 7 grams or .25 ounces fried seaweed tempura (optional—see notes)
• 1 ounce Real California TomaRashi cheese