Mushroom Parfait with Alcohol Reduction

Name: Mushroom Parfait with Alcohol Reduction
Ingredients: alcohol; shot; port wine; Madeira; brandy; mushrooms; mirin; soy sauce; cream; milk; egg; butter; gentian; salt; pickled cucumbers; tataki; Chinese cabbage; sourdough bread

#mushrooms#parfait#reduction#tataki#fallow

A rich and creamy mushroom parfait made from caramelized mushrooms, blended with a luxurious alcohol reduction of port, Madeira, and brandy. Finished with a delicate bain-marie cooking process and served with pickled garnishes and grilled sourdough bread.

Ingredients extracted via AI

alcoholshotport wineMadeirabrandymushroomsmirinsoy saucecreammilkeggbuttergentiansaltpickled cucumberstatakiChinese cabbagesourdough bread

Procedure generated via AI

Begin by preparing an alcohol reduction base using port wine, Madeira, and brandy, simmering the mixture over two days.
Use second-grade mushrooms collected from our restaurant’s kitchen scraps and extra trimmings from the mushroom storage area.
Caramelize the mushrooms, then add a splash of mirin, soy sauce, cream, and milk before reducing the mixture.
Blend the mixture until smooth, achieving a sauce-like consistency.
Incorporate eggs and butter into the blend, then season with mushroom salt and regular salt to taste.
Pour the mixture into a bain-marie and cook for thirty minutes until it thickens and develops a gentle, wobbly texture characteristic of a parfait.
Once cooled, carefully remove the parfait from the mold; it should have a smooth and creamy finish.
Garnish the parfait with pickled gill stems, marinated tataki, and fresh shoots cultivated in our greenhouse.
Serve alongside beautifully grilled sourdough bread, ready for presentation.