Mushroom Parfait
Indulge in our Mushroom Parfait, a delightful and eco-friendly treat that showcases the often-overlooked charm of second-class mushrooms! Layered with creamy ricotta and a sprinkle of fresh herbs, this vegetarian marvel is not only tasty but also a fantastic way to reduce food waste. Get ready to impress your taste buds with this simple yet sophisticated dish!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- picked lion's mane mushroom
- second class mushroom
- marinated shiitake mushroom
🥛Dairy & Eggs(3)
- butter
- cream
- milk
🍯Sauces & Condiments(2)
- mirin
- soy
📦Other(1)
- pickled shallots
👨🍳 Instructions
- 1
Roast the mushrooms in butter until they are dark golden brown and almost dehydrated.
- 2
Add mirin and soy sauce, reduce to a glaze.
- 3
Mix in milk and cream, then blend with warm butter for three minutes.
- 4
Pour the mixture into a mold, cover with tinfoil, and cook in a bain-marie at 120 degrees for 20-25 minutes.
- 5
Chill at room temperature for a couple of hours, then refrigerate overnight.
- 6
Serve using an ice cream scoop and garnish with pickled shallots, marinated shiitake mushrooms, and picked lion's mane mushrooms.
💡 Pro Tips
- ✓Roast mushrooms at 400°F until they lose 80% of their moisture content - they should sound hollow when tapped and have concentrated umami flavors.technique400°F, 80% moisture loss
- ✓Blend the warm butter mixture for exactly 3 minutes to create a stable emulsion - shorter time won't incorporate air, longer will break the emulsion.timing3 minutes
- ✓Maintain bain-marie water temperature at precisely 120°C (248°F) because higher temps will curdle the dairy proteins and create a grainy texture.equipment120°C/248°F
- ✓Cool the parfait at room temperature for 2 hours before refrigerating to prevent condensation formation which creates ice crystals and ruins the silky texture.timing2 hours room temp
- ✓Use a 1:3 ratio of mirin to soy sauce when reducing to glaze consistency - this balances sweetness with umami without overpowering the mushroom flavor.ingredient1:3 ratio
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Mushroom Parfait
Indulge in our Mushroom Parfait, a delightful and eco-friendly treat that showcases the often-overlooked charm of second-class mushrooms! Layered with creamy ricotta and a sprinkle of fresh herbs, this vegetarian marvel is not only tasty but also a fantastic way to reduce food waste. Get ready to impress your taste buds with this simple yet sophisticated dish!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- picked lion's mane mushroom
- second class mushroom
- marinated shiitake mushroom
🥛Dairy & Eggs(3)
- butter
- cream
- milk
🍯Sauces & Condiments(2)
- mirin
- soy
📦Other(1)
- pickled shallots
👨🍳 Instructions
- 1
Roast the mushrooms in butter until they are dark golden brown and almost dehydrated.
- 2
Add mirin and soy sauce, reduce to a glaze.
- 3
Mix in milk and cream, then blend with warm butter for three minutes.
- 4
Pour the mixture into a mold, cover with tinfoil, and cook in a bain-marie at 120 degrees for 20-25 minutes.
- 5
Chill at room temperature for a couple of hours, then refrigerate overnight.
- 6
Serve using an ice cream scoop and garnish with pickled shallots, marinated shiitake mushrooms, and picked lion's mane mushrooms.
💡 Pro Tips
- ✓Roast mushrooms at 400°F until they lose 80% of their moisture content - they should sound hollow when tapped and have concentrated umami flavors.technique400°F, 80% moisture loss
- ✓Blend the warm butter mixture for exactly 3 minutes to create a stable emulsion - shorter time won't incorporate air, longer will break the emulsion.timing3 minutes
- ✓Maintain bain-marie water temperature at precisely 120°C (248°F) because higher temps will curdle the dairy proteins and create a grainy texture.equipment120°C/248°F
- ✓Cool the parfait at room temperature for 2 hours before refrigerating to prevent condensation formation which creates ice crystals and ruins the silky texture.timing2 hours room temp
- ✓Use a 1:3 ratio of mirin to soy sauce when reducing to glaze consistency - this balances sweetness with umami without overpowering the mushroom flavor.ingredient1:3 ratio