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.

Dominique Crenn
April 2020


Victor Protasio

Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.