Mushroom Parfait by Fallow

Ingredients

• 1 lb second class mushrooms, roughly chopped
• 4 tbsp butter, melted
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 cup pickled shallots, for garnish
• 1/4 cup marinated shiitake mushroom, for garnish
• 1/4 cup pickled lion's mane mushroom, for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Roast the chopped mushrooms on a baking sheet with 2 tbsp of the melted butter until deeply browned and slightly withered, about 20-25 minutes.
3. In a small saucepan, combine the mirin and soy sauce. Reduce over medium heat until thick and syrupy, about 3-5 minutes.
4. Transfer the roasted mushrooms to a blender. Add the milk, cream, remaining 2 tbsp melted butter, and the reduced mirin-soy mixture.
5. Blend on high speed for 3 minutes until completely smooth and creamy.
6. Pour the parfait mixture into individual ramekins or a larger mould until well combined and aromatic, about 5 min.
7. Cover the mould(s) tightly with aluminum foil until well combined and aromatic, about 5 min.
8. Place the mould(s) in a bain-marie (water bath) and bake at 250°F (120°C) for 20-25 minutes, or until set.
9. Remove from the oven and let cool at room temperature for 2 hours.
10. Cover and refrigerate overnight until completely chilled.