Mushrooms and Bok Choy in Black Garlic Sauce

I am finding uses for the Korean Aged Black Garlic I recently bought. It has a very unique flavor that pairs well with mushrooms and soy sauce for a complete umami experience. Have you tried cooking with black garlic yet? I don’t know a lot about it, but I’m interested in finding some new flavor combinations to play around with.

For this dish, I coarsely chopped some black garlic. You’ll see for yourself upon handling black garlic that it is easier to give it a coarse chop than a fine mince. It is very soft, yet not as soft as roasted garlic. It’s interesting. I like it. It is also black… very black.
I had some of my favorite mushrooms on hand- Hazel Dell, of course. I sliced up some cinnamon cap, cremini, oyster, and shiitake mushrooms, as well as some bok choy I received from my CSA with Ollin Farms.
This side dish is very simple to make.
Heat up a pan with 1/2 TB peanut oil and 1/2 TB butter. When this is hot, add your mushrooms and get them going. After a few minutes when they start to almost stick to the pan, add a TB of soy sauce, some chopped black garlic, and give it a stir.
After a few more minutes, add the chopped bok choy and 1/3 cup or so of white wine to get a little sauce going.
When the bok choy is bright green, it’s done. I sprinkled some toasted sesame seeds on top.
I kept this really simple for three reasons. 1) I wanted to taste the black garlic. 2) the mushrooms and bok choy were super fresh, so I wanted to allow their flavors to show through without added spice. I just might change that if I make this again without farm-fresh foods. 3) I served it with my super flavorful Best Grilled Shrimp.

Korean Aged Black Garlic

I couldn’t resist- I had to buy some of this black garlic and see it (or should I say TASTE it) for myself. Where do you buy black garlic? Lucky me- I live in Boulder and have Savory Spice Shop in town. That’s where I went…

According to Savory Spice Shop’s label, “Black garlic has a rich, almost demi-glaze like flavor that finishes with the sweetness of figs and the undertone of garlic.”
I tried a sliver of a clove on its own and I would say that description is very fitting. It is very “umami” and I’m going to keep that in mind when cooking with it.
I’ll add some links with my latest Black Garlic creations.

Garlic Grilled Cheese Sandwich

Simple ingredients:
  • Udi’s Multigrain Bread
  • Tillamook White Cheddar… as much as you like
  • grated asiago… as much as you like
  • grated garlic… might not use as much as you think you might like…
  • butter (for the pan, of course)

I grated a clove of garlic on my ginger grater. You might consider using a small clove, or even half of one if you don’t want to wake up the next day with the lingering taste of garlic in your mouth!

Blue Corn Bean Enchiladas

These are really fun to make and to eat.

Preheat the oven to 375.
For the enchiladas:
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 TB peanut oil
  • 1 tsp cumin
  • red pepper flakes
In one pan, get the beans going. Heat a pan to medium high, add the peanut oil and saute the onion for a few minutes until soft and fragrant. Then add the garlic and after a minutes, add the beans. Keep this moving on the heat and turn it down to medium. Let this heat up and then add the cumin and red pepper flakes. Toss this well and remove from heat.
In another pan, get the sauce going. Pour in the tomatoes, and then add each ingredient, one by one, and mix well. Get this to a boil and then drop it down to low to simmer for 15 minutes or so.
For the sauce:
  • 1 14.5 oz can diced tomatoes with green chilies
  • 1/2 TB granulated onion
  • 1 TB Black Canyon Chili Powder
  • 1 TB chili powder
  • 1 TB enchilada seasoning (from the ethnic section of Whole Foods)
  • 1/2 TB cumin
  • 1 tsp sea salt
  • chopped fresh cilantro
In a fry pan, heat up a little peanut oil. The blue corn tortillas need to be heated a little to allow them to roll without cracking and breaking, so toss them on the hot pan for a few second on each side until them become flexible. Then, put them on a plate, add some filler, and roll them, one-by-one as you heat them up. This works best with a partner in the kitchen to make an assembly line.
Place them all in a Pyrex baking dish, pour the sauce on top, cover with cheese (I used Tillamook medium white cheddar, but use whichever you prefer). Bake for 15 minutes or so until you hear it “talking” to you (sizzling).

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