Mushroom Parfait Recipe

Prepare and sweat mushrooms

Thinly slice the smoked shiitake and shred the lion's mane into bite-size pieces. Heat 1 tablespoon neutral oil and 20 g of the butter in a wide sauté pan over medium heat. Add the mushrooms with a pinch of salt and sauté until they release their liquid and it mostly evaporates, about 6–8 minutes. Remove about 3 tablespoons of the cooked mushrooms and reserve for garnish; finely chop the reserved portion.

Blend base

Transfer the remaining mushrooms to a blender or food processor. Add the milk, stock, remaining butter (30 g, slightly softened), and 1/2 teaspoon of the sea salt and 1/2 teaspoon black pepper. Purée until completely smooth and glossy, scraping down sides as needed.

Temper eggs & finish

Return the puréed mushroom blend to a medium saucepan and warm gently over low heat — do not boil. Whisk the egg yolks in a bowl. Slowly ladle about 60 ml of the warm mushroom liquid into the yolks while whisking constantly to temper. Pour the tempered yolks back into the pan with the rest of the purée. Add the heavy cream and stir continuously over very low heat until mixture thickens slightly and coats the back of a spoon (do not let it boil). Taste and adjust seasoning with remaining salt and pepper.

Strain and set for bain-marie

Pass the mousseline through a fine-mesh sieve into a clean bowl to remove any fibrous bits for an ultra-smooth texture. Spoon or pipe the mixture into buttered 6–8 oz ramekins or small jars, filling them to about 3/4. Wipe rims clean.

In a small saucepan, combine the minced shallots and white wine with the thyme sprigs. Bring to a gentle simmer over medium heat and reduce until the liquid is syrupy and about 2–3 tablespoons remain, 12–18 minutes. Remove thyme, then reduce heat to very low and whisk in the cold cubed butter a few pieces at a time to build a glossy emulsion. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Keep warm.

Preheat oven to 150°C (300°F). Place the filled ramekins in a deep roasting pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins to create a bain-marie. Bake for 25–30 minutes, or until the edges are set and the center still slightly trembles.

Remove ramekins from the water bath carefully and let rest 5 minutes. Spoon a teaspoon of the warm shallot-wine reduction onto each mousseline and gently fold in just a little to marble — this introduces the wine flavor without overpowering. Scatter the reserved chopped sautéed mushroom pieces on top for texture.

Brush both sides of the bread slices lightly with olive oil. Heat a grill pan or skillet over medium-high heat. Grill the bread 1–2 minutes per side until deeply charred marks appear and the bread is crisp. While warm, rub lightly with the cut side of a garlic clove (optional) and sprinkle with flake salt and chopped parsley.

To serve: place a grilled slice alongside or under each ramekin. Spoon additional shallot-wine reduction over the grilled bread or drizzle around the plate. Garnish with microgreens or chives. Serve the mousseline warm; it should be spreadable onto the grilled bread.