Whipped Mushroom Parfait
  1. Cook the shallot in 1 tbsp butter until softened and translucent

  2. Add the mushrooms, garlic, mushroom powder and thyme. Season and cook for 10 minutes

  3. Deglaze with the sherry and soy, then simmer until the mixture is almost dry

  4. Remove the thyme, then blend with the cream and milk

  5. Blend in the 50g melted butter, aquafaba and cornflour slurry, then season

  6. Scrape into a small baking dish set in a larger dish full of water and cover with foil

  7. Bake at 140°C fan for 25 minutes. Leave to cool

  8. Transfer to a bowl and whisk until light. Chill until needed

  9. Mix together crumb ingredients, season, then spread onto a lined tray and bake for 12 minutes at 160°C fan. Leave to cool

  10. Blanch the tarragon for 10 seconds, then refresh in ice water. Pat dry and blend with the oil for 2 minutes or until bright green. Strain through a cheesecloth-lined sieve

  11. Brush the bread with oil and grill until deeply golden

  12. Rub the warm toasts with garlic, then cut into even pieces

  13. Transfer parfait to a piping bag and pipe over the toasts. Scatter over the crumb and finish with tarragon, chilli, salt and tarragon oil

Course🍤Appetizer

Diets🌱Vegan...

CategoryParfait

CuisineFusion

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 45m

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