Instructions

Heat olive oil in a roasting pan, seasoned with salt and pepper in an oven set to 400º F. Add the diced potato and roast for 30 minutes. Keep warm or reheat to serve.

At the same time, put all the mushrooms and garlic cloves in another roasting pan, covered basted in olive oil, and leave to roast for 30 minutes. Transfer to a cast iron pan and add the smoked soy sauce, water and black garlic powder. Cook gently, tasting, until the layers of flavor have fully developed (this will take up to 30 minutes - top it up with a little more water if it is evaporating too quickly. Remove the mushrooms and turn up the heat to reduce for just a few minutes. If it isn’t thickening up, add some or all of the arrowroot, whisking all the time.

Fry the four set-aside crimini mushrooms, sliced, in butter.

To assemble, put the heated potatoes onto plates, top with sliced mushrooms and cheese curds and pour the thick mushroom gravy over the top.