Mushroom Parfait Recipe
Pickled Shallot, Marinated Shitake, Crostini.
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Ingredients
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Pickled Shallots
Marinated Shitake
Crostini
Method
Pickled Shallots
- 1
Prepare the Pickling Liquid
In a medium saucepan, combine the red wine vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 2
Slice the Shallots
While the pickling liquid is heating, thinly slice the shallots.
- 3
Pickle the Shallots
Once the pickling liquid simmers, add the sliced shallots. Remove from heat and let cool to room temperature. Transfer to a jar or airtight container and refrigerate for at least 1 hour (or overnight for best results).
Marinated Shitake
- 4
- 5
Marinate the Mushrooms
In a mixing bowl, whisk together the soy sauce, sesame oil, minced garlic, and grated ginger. Add the sliced shitake mushrooms and toss to coat. Let marinate for at least 20 minutes.
- 6
Add Scallions
Right before serving, add the sliced scallions to the marinated mushrooms and mix well.
Crostini
- 7
Prepare the Baguette
Preheat the oven to 400°F (200°C). Slice the baguette into ½ inch thick pieces.
- 8
Toast the Crostini
Brush both sides of the baguette slices with olive oil and sprinkle with salt. Arrange on a baking sheet and toast in the oven for about 8-10 minutes, flipping halfway through, until golden brown.
