Maroon Shrooms From Ghetto Gastro

Name: 'Maroon Shrooms' From Ghetto Gastro
Ingredients: Marinade; 2 sheets kombu (½ ounce/15 grams); 1/4 (60 ml) grapeseed oil; 1 tablespoon plus 1 teaspoon coconut nectar; 1/2 Scotch bonnet pepper, seeded; 1 tablespoon smoked paprika; 2 dried chipotle peppers; 4 garlic cloves; 1 3/4 ounces (35 grams) black garlic; 2 teaspoons whole allspice berries; 1 teaspoon whole black peppercorns; 1 1/2 tablespoons grated fresh ginger; 5 tablespoons (75 ml) shiro shoyu; 2 Asian pears, peeled and cored; 1 Gala apple, peeled and cored; 1/3 cup (80 ml) filtered water, plus more as needed; 1 pound (455 grams) oyster mushrooms or hen of the woods (maitake) mushrooms; Barbecue Miso Glaze; 1 cup (240 ml) fresh orange juice; 1 cup (240 ml) water; 6 black garlic cloves (about 30 grams); 1/4 cup (100 grams) honey; 2 tablespoons gochujang; 2 1/2 tablespoons red miso paste; To Serve; 2 heads Little Gem lettuce, gently torn; Vegan aioli, for serving; Assorted fresh herbs (like cilantro, mint, or scallion greens), for garnish