Mushroom parfait is a luxurious and earthy starter, crafted to showcase the deep, savoury flavours of mushrooms. This velvety dish is typically made with chestnut mushrooms and porcini powder blended into a smooth, rich spread. Enhanced by the addition of Madeira, port, and aromatic shallots, it carries a sweet and savoury balance. The parfait can be paired with crispy sourdough or crackers to provide a delightful contrast in texture.
Preparation time
overnight
Cooking time
1 to 2 hours
Serves
Serves 8
Dietary
Vegetarian
By Jack Croft & Will Murray
From Saturday Kitchen
This dish is high in saturated fats and calories due to the butter and alcohol content. While mushrooms provide nutrients, the overall composition makes it an indulgent treat to be enjoyed in moderation. (nutri-score)
Equipment
- Large saucepan
- Large frying pan
- Food processor or blender
- Loaf tin
- Deep baking tray or roasting tin
- Small frying pan
- Kitchen foil
- Spatula
Ingredients
For the reduction:
- Ruby port: 375ml/13fl oz
- Madeira: 375ml/13fl oz
- Brandy: 375ml/13fl oz
- Banana shallots: 500g/1lb 2oz, thinly sliced
- Caster sugar: 40g/1½oz
- Water: 125ml/4fl oz
For the mushroom purée:
- Unsalted butter: 160g/5¾oz
- Shiitake mushrooms: 300g/10½oz, cut into 2mm/1/16in slices
- Chestnut mushrooms: 800g/1lb 12oz, cut into 2mm/1/16in slices
- Mirin: 250ml/9fl oz
- Soy sauce: 125g/4½oz
- Double cream: 75ml/2½fl oz
- Milk: 50ml/2fl oz
For the terrine:
- Unsalted butter: 260g/9½oz
- Parfait reduction: 90g/3¼oz (from above)
- Mushroom purée: 340g/11¾oz (from above)
- Free-range eggs: 3
- Salt: to taste
- Lion’s mane mushroom: 100g/3½oz, thinly sliced
- Sourdough slices: grilled, to serve
Method
Prepare the reduction:
- Combine all reduction ingredients in a large saucepan over medium heat.
- Simmer for 30-45 minutes until jam-like, stirring occasionally.
- Cool and set aside.
Make the mushroom purée:
- Fry mushrooms in butter until dark brown.
- Add mirin and reduce to a glaze.
- Add soy sauce and reduce to a syrup.
- Add cream and milk, bring to boil, then remove from heat.
- Blend until smooth and cool.
Prepare the terrine:
- Preheat oven to 120C/100C Fan/Gas ½.
- Melt butter in a small frying pan.
- Blend parfait reduction, mushroom purée, and eggs.
- Add melted butter and blend until combined. Season with salt.
- Pour mixture into preheated loaf tin.
- Bake in a water bath for 20 minutes until just set.
- Cool to room temperature, then chill overnight.
Serve:
- Remove any skin from the parfait.
- Serve with remaining reduction, shaved mushrooms, and grilled sourdough.
Nutri-score Health Check
This recipe receives a Nutri-score of D (Less healthy). The dish is high in saturated fats from the butter and contains a significant amount of alcohol. While mushrooms provide beneficial nutrients and fiber, the overall calorie and fat content is high. The use of soy sauce also contributes to a higher sodium content. To improve the score, consider reducing the amount of butter and alcohol, and increasing the proportion of mushrooms. However, it’s worth noting that this is a luxury dish often reserved for special occasions and is not intended for regular consumption.
This score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I make this terrine ahead of time? Yes, it’s best made a day ahead and chilled overnight.
- What can I substitute for lion’s mane mushrooms? You can use other exotic mushrooms like oyster or enoki.
- Is there a non-alcoholic version of this recipe? You can replace the alcohol with mushroom or vegetable stock, but the flavor profile will change significantly.
- How long will this terrine keep in the refrigerator? It should keep for up to 3-4 days when properly stored.
- Can I freeze the terrine? Freezing is not recommended as it may affect the texture.
- What wine pairs well with this dish? A full-bodied red like a Pinot Noir or Syrah would complement the rich flavors.
- Can I use button mushrooms instead of shiitake and chestnut? While possible, it will alter the flavor. Using a variety of mushrooms provides a more complex taste.
- Is this recipe gluten-free? The terrine itself is gluten-free, but serve with gluten-free bread alternatives.
- How do I know when the terrine is fully cooked? It should have a slight wobble in the center when gently shaken.
- Can I make individual portions instead of one large terrine? Yes, use smaller molds and adjust cooking time accordingly.
