Mushroom Parfait
Serves 1
Directions
- 1Take discarded second-class mushrooms.
- 2Take discarded second-class mushrooms.
- 3Take discarded second-class mushrooms.
- 4Roast the mushrooms in butter until they are very dark golden brown, almost dehydrated and withered in appearance.
- 5Roast the mushrooms in butter until they are very dark golden brown, almost dehydrated and withered in appearance.
- 6Roast the mushrooms in butter until they are very dark golden brown, almost dehydrated and withered in appearance.
- 7Add mirin and soy sauce to the roasted mushrooms.
- 8Add mirin and soy sauce to the roasted mushrooms.
- 9Add mirin and soy sauce to the roasted mushrooms.
- 10Reduce the mirin and soy sauce with the mushrooms to a thick, sticky glaze.
- 11Reduce the mirin and soy sauce with the mushrooms to a thick, sticky glaze.
- 12Reduce the mirin and soy sauce with the mushrooms to a thick, sticky glaze.
- 13Add a touch of milk and cream to the mushroom mixture.
- 14Add a touch of milk and cream to the mushroom mixture.
- 15Add a touch of milk and cream to the mushroom mixture.
- 16Pour the mushroom mixture into a blender or Thermomix.
- 17Pour the mushroom mixture into a blender or Thermomix.
- 18Pour the mushroom mixture into a blender or Thermomix.
- 19Pour warm butter into the jug with the mushroom mixture.
- 20Pour warm butter into the jug with the mushroom mixture.
- 21Pour warm butter into the jug with the mushroom mixture.
- 22Blend on high for three minutes.
- 23Blend on high for three minutes.
- 24Blend on high for three minutes.
- 25Pour the parfait mix into a mould.
- 26Pour the parfait mix into a mould.
- 27Pour the parfait mix into a mould.
- 28Cover the mould with tin foil.
- 29Cover the mould with tin foil.
- 30Cover the mould with tin foil.
- 31Place the covered mould into a bain-marie set to 120
- 32Place the covered mould into a bain-marie set to 120
- 33Place the covered mould into a bain-marie set to 120
Ingredients
- Second class mushrooms
- Second class mushrooms
- Second class mushrooms
- Butter
- Butter
- Butter
- Mirin
- Mirin
- Mirin
- Soy sauce
- Soy sauce
- Soy sauce
- Milk
- Milk
- Milk
- Cream
- Cream
- Cream
- Warm butter
- Warm butter
- Warm butter
- Pickled shallots
- Pickled shallots
- Pickled shallots
- Marinated shiitake mushrooms
- Marinated shiitake mushrooms
- Marinated shiitake mushrooms
- Picked lion's mane mushrooms
- Picked lion's mane mushrooms
- Picked lion's mane mushrooms
Equipment
PanBlender/ThermomixMouldTin foilBain-marieIce cream scoop
Tips
- The main element of this dish utilizes second-class mushrooms that are usually discarded by other restaurants, making it super sustainable. They are slightly battered, bruised, or discoloured but perfect for making purees.
- When roasting the mushrooms, cook them until they are really dark golden brown, almost dehydrated and withered in appearance, taking them even further than you might initially think.