Wild Mushrooms with Leek-Garlic Puree and Buckwheat Crêpe Crackers

Shiro dashi is a concentrated soup base combining dashi, white soy sauce, mirin, and sugar. It brings a sweet, savory depth of flavor to the wild mushroom and onion mixture. Chicken stock can be substituted if shiro dashi is unavailable.

Buckwheat Crepe Crackers Recipe
Photo: Victor Protasio
Total Time:
50 mins


  • 3/4 cup cold unsalted butter (6 ounces), cubed, divided

  • 1 1/2 pounds leeks (about 3 medium leeks), halved lengthwise and thinly sliced

  • 6 medium garlic cloves, smashed

  • 1/4 teaspoon kosher salt, plus more to taste

  • 1 1/2 cups packed fresh flat-leaf parsley leaves and stems

  • 3/4 cup shiro dashi, divided

  • 1/2 cup plus 2 tablespoon water, divided

  • 1 cup finely chopped yellow onion

  • 8 ounces fresh wild mushrooms (such as chanterelle, black trumpet, and morel), torn into 1 1/2-inch pieces

  • 1/2 cup fresh or thawed frozen English peas

  • 1 teaspoon chopped fresh tarragon

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon Dijon mustard

  • 8 Buckwheat Crêpe Crackers

  • Miner’s lettuce (or nasturtium leaves) and garlic flowers, for garnish


  1. Melt 1/4 cup butter in a large skillet over medium-low. Add leeks, garlic, and salt; cook, stirring often, until leeks are tender, about 15 minutes. Transfer to a blender; add parsley, 1/2 cup dashi, and 1/2 cup water. Process until smooth. Pour through a fine wire-mesh strainer into a bowl; press with a rubber spatula. Discard solids.

  2. Rinse blender, and wipe dry. Return leek mixture to blender, and remove center piece of blender lid. With blender running, gradually add 1/4 cup butter, 2 teaspoons at a time, processing until mixture is smooth and velvety, about 1 minute and 30 seconds. Transfer leek puree to a medium bowl; stir in up to 2 tablespoons water, 1 teaspoon at a time, as needed until mixture reaches desired consistency (consistency should be just thicker than heavy cream). Set aside.

  3. Melt remaining 1/4 cup butter in a large skillet over medium. Add onion; cook, stirring often, until softened and beginning to brown, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until tender, 6 to 8 minutes. Add peas and remaining 1/4 cup dashi; cook, stirring often, until liquid has completely cooked off, 1 to 2 minutes. Remove from heat. Stir in tarragon, lemon juice, mustard, and 1/4 cup leek puree. Season with salt.

  4. Spoon 1 1/2 tablespoons leek puree onto each of 8 plates. Top each with 1/4 cup mushroom mixture and 1 buckwheat crêpe cracker. Garnish with miner’s lettuce and garlic flowers. Serve immediately.

Make Ahead

Leek-garlic puree can be made and refrigerated up to 3 days ahead.


Shiro dashi can be ordered from Nishiki Pacific.

Suggested Pairing

Complex, earthy Pinot Noir.

Related Articles