Mushroom Parfait
Serves 1
Directions
- 1Use second-class mushrooms that are slightly battered, bruised, and discoloured, as they are perfect for making purees.
- 2Use second-class mushrooms that are slightly battered, bruised, and discoloured, as they are perfect for making purees.
- 3Use second-class mushrooms that are slightly battered, bruised, and discoloured, as they are perfect for making purees.
- 4Roast the mushrooms in butter until they are really dark golden brown, almost dehydrated and withered.
- 5Roast the mushrooms in butter until they are really dark golden brown, almost dehydrated and withered.
- 6Roast the mushrooms in butter until they are really dark golden brown, almost dehydrated and withered.
- 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 down to a thick, sticky glaze.
- 11Reduce the mirin and soy sauce with the mushrooms down to a thick, sticky glaze.
- 12Reduce the mirin and soy sauce with the mushrooms down to a thick, sticky glaze.
- 13Add a touch of milk and cream to the glazed mushrooms.
- 14Add a touch of milk and cream to the glazed mushrooms.
- 15Add a touch of milk and cream to the glazed mushrooms.
- 16Pour the mushroom mixture into a blender jug.
- 17Pour the mushroom mixture into a blender jug.
- 18Pour the mushroom mixture into a blender jug.
- 19Pour warm butter into the jug.
- 20Pour warm butter into the jug.
- 21Pour warm butter into the jug.
- 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°C and cook for 20-25 minutes.
- 32Place the covered mould into a bain-marie set to 120°C and cook for 20-25 minutes.
- 33Place the covered mould into a bain-marie set to 120°C and cook for 20-25 minutes.
- 34Chill the parfait at room temperature for a couple of hours, then move it to the fridge to completely chill overnight.
- 35Chill the parfait at room temperature for a couple of hours, then move it to the fridge to completely chill overnight.
- 36Chill the parfait at room temperature for a couple of hours, then move it to the fridge to completely chill overnight.
- 37To serve, use an ice cream scoop to portion the parfait.
- 38To serve, use an ice cream scoop to portion the parfait.
- 39To serve, use an ice cream scoop to portion the parfait.
- 40Garnish the parfait with pickled shallots, marinated shiitake mushrooms, and pickled lion's mane mushrooms.
- 41Garnish the parfait with pickled shallots, marinated shiitake mushrooms, and pickled lion's mane mushrooms.
- 42Garnish the parfait with pickled shallots, marinated shiitake mushrooms, and pickled lion's mane mushrooms.
Ingredients
- Mushrooms (second class)
- Mushrooms (second class)
- Mushrooms (second class)
- 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
- Pickled lion's mane mushrooms
- Pickled lion's mane mushrooms
- Pickled lion's mane mushrooms
Equipment
PanBlender/JugMould (loaf pan)Tin foilBain-marieIce cream scoop
Tips
- Roast mushrooms until really dark golden brown, almost dehydrated and withered in appearance, taking them even further than you might initially think is enough.
- The dish is completely vegetarian.