Roast bruised mushrooms in 3 tbsp butter until dark brown and almost dry
Add 2 tbsp mirin and 2 tbsp soy sauce, reduce to a thick, sticky glaze
Stir in 1 cup milk and 1 cup heavy cream
Blend with 4 tbsp warm butter for 3 minutes until smooth
Pour into molds, cover with foil, and bake in a water bath at 250°F (120°C) for 20–25 minutes
Cool at room temperature for 2 hours, then refrigerate overnight
Serve with pickled shallots, marinated shiitake, and pickled lion's mane mushrooms
