Mushroom Parfait

This is a very good vegetarian side dish adapted from Heston Blumenthal at Home that is especially nice in the heat of summer.  It takes a significant amount of time since you need to ice filter the stock, but the presentation is definitely worth the extra effort.  Make sure you have tall clear glasses so that people can see the different layers.  And if you do want to cheat a little and not ice filter the stock, you can use opaque glasses.  Nobody will see the cloudy stock, but the presentation will not be nearly as nice.

I featured this dish in my New Year’s Eve 2012 dinner.  Check it out for more inspiration.

Ingredients – Serves 6

Layer 1

• 30g butter
• 50g finely sliced shallot
• 50g finely sliced leek
• 200g finely sliced button mushrooms
• 15g dry vermouth
• 150g vegetable stock
• 15g heavy whipping cream
• 1/2tsp Mushroom Ketchup
• Salt
• 6g leaves of gelatine (softened in cold water)

Layer 2 – Part 1

• 500g mushroom stock
• 95g Madeira
• 25g sliced shallot
• 12g leaves of gelatine (softened in cold water)

Layer 2 – Part 2

• 1 1/2 tsp Mushroom Ketchup
• 6g leaves of gelatine (softened in cold water)

Layer 3

• 100g Madiera
• 100g Sherry
• 100g heavy whipping cream
• Enoki mushrooms (for garnish)

Preparation

Layer 2 Part 1 – fortify and ice filter

• Place the shallot and Madiera in a small pot on high heat and reduce to a thick syrup.  Strain the syrup and discard the shallot.
• Combine the syrup and mushroom stock in a pot and gently warm over low heat.  Once warm, add the softened gelatine and stir until dissolved.
• Pour the mixture into a freezer bag and place in the freezer until completely frozen.
• Once frozen, filter the stock through ice filtration.

 

Layer 1

• Melt the butter in a saucepan over medium heat.  Add the onion and sweat until soft (4 min).  Add the leek and mushroom and cook until just beginning to soften (5 min).  
• Add the vermouth and cook until it has almost completely cooked down to nothing.
• Add the cream and vegetable stock and cook for 10 minutes.
• Remove the pan from heat and blend with a hand mixer until forms a smooth puree.  Add the mushroom ketchup and salt (to taste).
• Squeeze the excess liquid from the gelatine (softening in water) and stir into the puree until completely dissolved.
• Evenly distribute the mixture between your six glasses being careful not to have it run down the sides.  You may want to use a food syringe or a turkey baster for better control.
• Cover and refrigerate for at least two hours, ensuring it is fully set before moving on to the next step.

 

Layer 2 – Part 2

• Soften the remaining gelatine leaves in cold water 
• Warm a small amount of the now clarified stock in a small pot.  Add the gelatine leaves and stir to dissolve.  Pour the mixture back into the stock.
• Divide the mixture evenly between the six glasses.  Cover and refrigerate for at least two hours.

 

Layer 3

• Combine the Madiera and Sherry in a small pot and reduce over high heat to a very thin syrup.  Remove from heat and allow to cool to room temperature.
• Add the cream and a little salt (to taste).  Spoon a tablespoon of the mixture into each of the six glasses and tip the glasses to cover the entire surface.
• Place small enoki mushrooms into the gelatine so they appear to be sprouting from the top.