nearth the flavors of earthy parsnip noodles combined with the umami-richness of crispy shiitake mushrooms. The depth of portabella gremolata is enhanced by a sake-infused porcini cream, while toasted garlic crumb introduces a delightful crunch. The dish is rounded off with the sweet and tangy notes of preserved grapes, making this vegan and gluten-free dish a true celebration of nature's bounty.