Bone Marrow Recipe

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1. 1

   Prep and roast bone marrow

   Preheat oven to 450°F (230°C). Pat bone marrow bones dry, season with 0.75 tsp salt and a pinch of pepper. Arrange on a parchment-lined tray cut-side up and roast until edges begin to brown, about 12–15 minutes. Reserve any released juices.

2. 2

   Char the mushrooms

   Heat a heavy skillet over high heat and add 1 tablespoon neutral oil. Add mushrooms in a single layer; sear without moving for 2–3 minutes until deeply browned, then toss and continue to cook until richly charred and moisture has evaporated, about 4–6 more minutes. Finish with a light pinch of salt.

3. 3

   Brown butter and infuse with matcha

   In a small saucepan, melt butter over medium heat until the milk solids brown and the butter smells nutty, about 3–5 minutes. Reduce heat and whisk in matcha powder until fully incorporated and glossy.

4. 4

   Prepare quark base

   In a small bowl, whisk quark with a pinch of salt and a splash of water or milk until smooth and spreadable. Adjust thickness with more liquid if needed.

5. 5

   Garnish with hoja santa

   Roughly tear or thinly slice hoja santa leaves. Reserve a few leaves for garnish and fold a small amount into the quark if desired for aroma.

6. 6

   Assemble and plate

   On each plate, spread a thin layer of seasoned quark. Nestle the roasted bone marrow on top. Scatter the charred mushrooms around, then drizzle the matcha brown butter over the marrow and mushrooms. Garnish with hoja santa leaves and finish with a light crack of black pepper. Serve immediately.