Mushroom Parfait with Pickled Shallots by Fallow

Ingredients

• 500g mixed mushrooms, trimmed and roughly chopped
• 4 tbsp unsalted butter, divided
• 2 tbsp mirin
• 2 tbsp soy sauce or tamari
• 60ml whole milk, room temperature
• 60ml heavy cream, room temperature
• 2 tbsp, for topping pickled shallots
• 2 tbsp, for topping marinated shiitake mushrooms
• 2 tbsp, for topping pickled lion's mane mushrooms
• 1 tsp, or to taste sea salt
• 1 tsp, or to taste freshly ground black pepper
• 4 slices, for serving grilled sourdough

Instructions

1. Trim the mushrooms and roughly chop them into bite-size pieces.
2. Melt 2 tbsp butter in a wide skillet over medium-high heat. Add the mushrooms and cook for 12-15 minutes, stirring occasionally, until deeply golden and almost dehydrated.
3. Add the mirin and soy sauce to the pan. Cook for about 5 minutes, stirring, until the liquid reduces to a sticky glaze coating the mushrooms.
4. Transfer the glazed mushrooms to a bowl. Add the remaining 2 tbsp butter, milk, cream, salt, and black pepper, then blend until completely smooth.
5. Preheat the oven to 120°C. Spoon the puree into small ramekins or silicone molds, cover with foil, and place in a roasting pan with hot water halfway up the sides.
6. Bake for 20-25 minutes until just set with a slight wobble in the centre.
7. Cool at room temperature, then chill for at least 6 hours or overnight until fully set.
8. Unmold or scoop the parfait onto plates. Garnish with pickled shallots, marinated shiitake, and pickled lion's mane, and serve with grilled sourdough.