To cook our bone marrow stuffed mushrooms we rendered the bone marrow trim with sliced garlic and then cooked the mushrooms over medium heat in the garlic flavored fat. When the mushrooms had browned on all sides and the the marrow was cooked through, we transferred them to a plate lined with paper towels and let them rest briefly while we prepared the serving dishes. The accompaniments were charred dates, Minus 8 vinegar and Marmite. The mushrooms had a rich meaty flavor and an almost steak-like texture. The charred dates, pounded thin and cut into rectangles, added sweetness, a roasted flavor and a clean aesthetic to the dish. The Marmite adds a savory streak, for both the eye and the palate, and the Minus 8 vinegar brings a distinct sweet acidity to balance things out. Who needs meat when you've got marrow?