Grilled Lion's Mane Mushroom and Charred Bread Broth

Heat oven to 400°F. Spread bread on a sheet tray and dry-roast until slightly burned and bitter. Transfer to a large, heatproof, burp-able container with a lid. In a pot, bring 4 kilograms water and the salt to boil. Pour boiling salted water into container with bread. When cooled to room temperature, cover with plastic and secure lid. Set aside at 80°F for 24 hours. Add spores, mix thoroughly, and recover. Ferment for 1 week, burping occasionally. Transfer mixture to a vacuum bag, seal, and age 6 months and up to 2 years. Through a chinois lined with cheesecloth, drain bread solids, setting aside solids (Charred Bread Amino) separately from liquid (Charred Bread Amino Shoyu).

In a pot, combine mushrooms, onion powder, bread, lemon thyme, and rind and cover with water. Cook to desired consistency and depth of flavor. The more bread added, the higher the viscosity of the broth. Using a chinois lined with cheesecloth, strain broth without pushing, and discard solids. Season with brine and Charred Bread Amino Shoyu. 

In a nonreactive container, combine all ingredients, add some Charred Bread Amino, and let mushroom cure 1 hour. Thoroughly drain mushroom and dry on paper towels. Prepare and heat grill with oak wood. Char mushroom until soft on both sides. Set aside on paper towels. 

To a Vitamix blender, add some Charred Bread Amino, mushroom powder, and miso. Purée, adding water to make a malleable paste.  

Prepare a grill with oak wood and heat. On the “show” side of the Grilled Lion’s Mane Mushrooms, rub ½ ounce Mushroom Paste and season with salt; grill to desired doneness. Transfer mushroom “show” side up to a bowl. Garnish with herbs. Pour 3 ounces Charred Bread Broth around mushroom. Finish broth with garlic oil.