Mushroom Aspic

Roughly chop the leek, and crush the garlic cloves with their skins on. Pour water into a pot and place over medium heat. Add the garlic, leek, porcini mushrooms, thyme, dill stems, and 3 button mushrooms. Simmer the broth for 15 minutes, then season with salt and cook for another 10 minutes.

Cut the remaining button mushrooms in half, and separate the enoki mushrooms into individual strands. Strain the finished broth through a sieve. Place the button and enoki mushrooms into a clean sieve, set it over the pot of broth, cover with a lid, and steam the mushrooms for 5 minutes. Remove the mushrooms and let them cool.

Whisk the agar-agar into the hot broth until fully incorporated. Bring to a boil and cook for 2 minutes.

Arrange the dill, cooled mushrooms, and a sprig of thyme at the bottom of a bowl. Carefully pour in the hot broth. Let cool at room temperature, then chill in the refrigerator for 3 to 4 hours.