Nameko is an amber brown mushroom that has a slightly gelatinous texture that gives it a unique mouth feel. It is cultivated in California. They come into small bunches; so we just cut to cup with a bit of the foot. They are braised with clarified butter with a touch of bouillon. When cooked they have a certain stickiness, that is, in a way very enjoyable. We serve them with a lobster preparation to combine the delicacy of two very different components. A cabernet sauvignon essence binds them together
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