Note from Ricardo
Black garlic is the result of a garlic bulb that has been caramelized at low temperature over a period of three to four weeks. This process produces complex aromas of mushroom, prune and tamari, which gives black garlic plenty of “umami” power. It is available in the fruit and vegetable aisle of most grocery stores. The combination of black garlic and morel mushrooms gives the sauce a surprising depth of flavour reminiscent of veal stock.