Ingredients
FOR THE TERRINE
Unsalted butter: 200g
Parfait reduction: 90g
Mushroom puree: 340g
Eggs: 3 (approx. 180g)
FOR THE PARFAIT REDUCTION
Banana shallots: 500g, peeled and thinly sliced
Ruby port: 375ml
Madeira : 375ml
Brandy: 375ml
Water: 125ml
Caster sugar: 40g
FOR THE MUSHROOM PUREE
Shitake mushrooms: 300g
Chestnut mushrooms: 800g
Unsalted butter: 160g
Mirin: 250g
Soy sauce: 125g
Whipping (double) cream: 75ml
Milk: 50ml
Learn to make the famous, umami-rich mushroom parfait from London’s Fallow, at home
Serves 20
01.
For the terrine
- Preheat the oven to 100°C, full fan.
- Place a deep baking tray in the oven with a loaf tin or ovenproof bowl inside.
- Place the butter in a small pan and melt over medium heat.
- Add the parfait reduction (save the remaining reduction to serve with the finished parfait; see recipe below), the mushroom puree (see recipe below), and the eggs into a Thermomix jug. Set the Thermomix to 60°C and blend on speed 8. (If you don’t have a Thermomix, use a blender or food processor.) Add the melted butter and continue blending until fully combined. Season with salt to taste.
- Remove the preheated loaf tin from the oven and pour in the parfait mix. Cover with a double layer of tin foil and place back in the baking tray.
- Place the tray in the oven. With the oven door open, carefully add boiling water into the tray up to the level of the parfait in the tin. Close the oven door and set a timer for 20 minutes.
- The parfait should be just set and have a slight wobble in the centre.
- Remove the tray from the oven very carefully. Cool the parfait at room temperature for 30 minutes, then place the loaf tin in the fridge, discarding the water and baking tray.
- Leave the parfait overnight to set.
- Remove the parfait from the fridge and using a spatula, lightly scrape off the thick skin that may have formed. Discard the skin and place the parfait into an airtight container.
- To serve, scoop a generous amount of parfait onto a plate and garnish with some remaining parfait reduction and freshly shaved mushrooms. Serve with a grilled piece of sourdough.
02.
For the parfait reduction
- Finely slice the shallots using a knife or by carefully using a mandolin.
- Place the sliced shallots, along with the port, Madeira, brandy, water, and sugar, into a large pan.
- Set the pan over medium heat and slowly cook the mixture, allowing it to simmer. Stir occasionally and let it reduce until the consistency thickens to a jam-like texture.
- Do not reduce the mixture too quickly, as the shallots may not cook properly before the alcohol evaporates. This should take 30-45 mins
- Once the mixture has reached the desired consistency, set aside and leave to cool before using in the parfait.
03.
For the mushroom puree
- Slice the mushrooms into 2 mm-thick slices.
- Melt the butter in a large pan and add the mushrooms to the pan. Fry on medium heat until dark brown in colour.
- Once the mushrooms are fully coloured, add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency.
- Finally, add the cream and milk and bring to a boil.
- Blend the mixture in a Thermomix or blender until completely smooth.
- Cool the puree and reserve for making the mushroom parfait.
