Serves 1
Directions
- 1Take discarded second-class mushrooms.
- 2Roast the mushrooms in butter until they are very dark golden brown, almost dehydrated and withered in appearance.
- 3Add mirin and soy sauce to the roasted mushrooms.
- 4Reduce the mirin and soy sauce with the mushrooms to a thick, sticky glaze.
- 5Add a touch of milk and cream to the mushroom mixture.
- 6Pour the mushroom mixture into a blender or Thermomix.
- 7Pour warm butter into the jug with the mushroom mixture.
- 8Blend on high for three minutes.
- 9Pour the parfait mix into a mould.
- 10Cover the mould with tin foil.
- 11Place the covered mould into a bain-marie set to 120
Ingredients
- Second class mushrooms
- Butter
- Mirin
- Soy sauce
- Milk
- Cream
- Warm butter
- Pickled shallots
- Marinated shiitake 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.
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