Mushroom parfait

Prepare
overnight
Cook
1 to 2 hours
Serve
Serves 8

This vegetarian parfait is made with a port, Madeira and brandy reduction and served with grilled sourdough.

By Jack Croft and Will Murray

From Saturday Kitchen

Shopping list

Ingredients

For the reduction

For the mushroom purée

For the terrine

  • 260g/9½oz unsalted butter
  • 90g/3¼oz parfait reduction (see above)
  • 340g/11¾oz mushroom purée (see above)
  • 3 free-range eggs
  • salt
  • 100g/3½oz lion's mane mushroom, thinly sliced
  • sourdough slices, grilled, to serve

Method

  1. To make the reduction, place all of the ingredients and 125ml/4fl oz water in a large saucepan over a medium heat. Slowly simmer, stirring occasionally, for about 30–45 minutes until reduced to a jam-like texture. Do not reduce too quickly as the shallots may not cook properly before the alcohol evaporates. Set aside and leave to cool.

  2. To make the mushroom purée, melt the butter in a large frying pan and add the mushrooms. Fry over a medium heat until dark brown in colour.

  3. Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency.

  4. Finally, add the cream and milk and bring to the boil, then remove from the heat.

  5. Blend in a food processor or blender until completely smooth. Leave to cool.

  6. To make the terrine, preheat the oven to 120C/100C Fan/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven.

  7. Melt the butter in a small frying pan over a medium heat.

  8. Place the 90g/3¼oz parfait reduction, reserving the remaining reduction to serve with the finished parfait, in a food processor or blender. Add the mushroom purée and eggs and blend.

  9. Add the melted butter and continue blending until fully combined. Season with salt to taste.

  10. Remove the loaf tin from the oven and pour in the terrine mixture. Cover with a double layer of kitchen foil and place back on the baking tray.

  11. Place the tray in the oven. With the oven door open, carefully add boiling water into the baking tray up to the level of the parfait in the loaf tin.

  12. Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre.

  13. Remove the tray from the oven very carefully. Cool the parfait to room temperature for 30 minutes and then chill the loaf tin in the fridge overnight to set.

  14. Remove the parfait from the fridge and, using a spatula, lightly scrape off and discard any thick skin that may have formed. Place the parfait in an airtight container if storing further.

  15. To serve, scoop a generous amount of parfait onto a plate and garnish with the remaining parfait reduction and freshly shaved mushrooms. Serve with the grilled sourdough.