Mushroom Parfait Recipe

Prepare brine and pickle

Combine rice vinegar, water, granulated sugar, and fine sea salt in a small saucepan. Add black peppercorns and bay leaf. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool 5 minutes.

Place the thinly sliced shallots in a heatproof jar or bowl. Pour the warm brine over the shallots ensuring they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) before assembling parfait. Pickled shallots keep up to 2 weeks refrigerated.

Cook shiitakes

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sliced shiitakes in a single layer; cook without stirring until edges brown, about 3–4 minutes. Stir and cook another 2–3 minutes until tender and any released liquid has mostly evaporated. Transfer to a bowl and let cool slightly.

Make marinade

Whisk together remaining 2 tablespoons olive oil, soy sauce, sherry vinegar, minced garlic, thyme leaves, cracked black pepper, and red pepper flakes in a small bowl.

Pour the marinade over the warm shiitakes and toss to coat. Let marinate at room temperature for at least 20 minutes (or refrigerate up to 4 hours). Bring to room temperature before assembling parfait.

Prepare cream layer

In a bowl, beat the softened cream cheese until smooth. Fold in Greek yogurt and creme fraiche until fully combined and creamy. Stir in lemon zest, salt, and freshly ground black pepper. Taste and adjust seasoning.

If desired, warm the cream mixture slightly (microwave 10–15 seconds) for easier spreading, but keep it thick enough to hold layers.

Make crostini

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil (or spread a thin layer of softened butter). Toast in the oven 6–8 minutes until golden and crisp. Remove and let cool.

Assemble parfaits

Using clear 6–8 ounce glasses or small jars, layer the parfaits: add 1–2 tablespoons of the creamy mushroom mixture as the base, then 2–3 tablespoons of marinated shiitakes, a small spoonful of pickled shallots (about 1 tablespoon), and repeat for a second thinner layer if glass allows. Finish with a few shiitake pieces, a few pickled shallot slices, a sprinkle of grated Parmesan (optional) and microgreens or chopped chives.

Serve each parfait with 2 crostini on the side for scooping. The assembled parfaits can sit at room temperature up to 30 minutes; otherwise keep refrigerated and bring to room temp 15 minutes before serving.