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a serving of mushroom parfait on an individual serving board with a slice of grilled sourdough

Mushroom Parfait

BBC Saturday Kitchen
This vegetarian parfait is made with a port, Madeira and brandy reduction and served with grilled sourdough.
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Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Course Starter
Cuisine 🇬🇧 British
Servings 8
Suitable for Vegetarian Diet

Ingredients
  

For the reduction:

  • 375 ml/13fl oz ruby port
  • 375 ml/13fl oz Madeira
  • 375 ml/13fl oz brandy
  • 500 g/1lb 2oz banana shallots thinly sliced
  • 40 g/1½oz caster sugar

For the mushroom purée:

  • 160 g/5¾oz unsalted butter
  • 300 g/10½oz shiitake mushrooms cut into 2mm/1/16in slices
  • 800 g/1lb 12oz chestnut mushrooms cut into 2mm/1/16in slices
  • 250 ml/9fl oz mirin
  • 125 g/4½oz soy sauce
  • 75 ml/2½fl oz double cream
  • 50 ml/2fl oz milk

For the terrine:

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

Instructions
 

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.

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.
  • Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency.
  • Finally, add the cream and milk and bring to the boil, then remove from the heat.
  • Blend in a food processor or blender until completely smooth. Leave to cool.

To make the terrine:

  • Preheat the oven to 120℃/Fan 100℃/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven.
  • Melt the butter in a small frying pan over a medium heat.
  • Place 90g/3¼oz of the 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.
  • Add the melted butter and continue blending until fully combined. Season with salt to taste.
  • 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.
  • 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.
  • Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre.
  • 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.
  • 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.
  • 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.