Mushroom parfait
This vegetarian parfait is made with a port, Madeira and brandy reduction and served with grilled sourdough.
Ingredients
- Port100 ml
- Madeira100 ml
- Brandy50 ml
- Mirin30 ml
- Soy Sauce20 ml
- Double cream100 ml
- Milk50 ml
- Egg3 ცალი
Instructions
15 steps- 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.
Nutrition
1 serving ≈ 125 g
Nutrition values are estimates. - means data is unavailable.
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