Our Most Popular Dish

Ingredients

• 500 g Second‑Ass Mushrooms (mixed varieties, slightly bruised or discolored, rescued from other restaurants)
• 4 Tbsp Unsalted Butter (divided: 2 Tbsp for roasting, 2 Tbsp for blending)
• 2 Tbsp Mirin (Japanese sweet rice wine)
• 2 Tbsp Soy Sauce (regular or tamari for gluten‑free)
• 60 ml Whole Milk (room temperature)
• 60 ml Heavy Cream (room temperature)
• 2 Tbsp Pickled Shallots (for garnish)
• 2 Tbsp Marinated Shiitake Mushrooms (sliced, for garnish)
• 2 Tbsp Pickled Lion's Mane Mushrooms (for garnish)
• 1 tsp Freshly Ground Black Pepper (optional, to taste)
• 1 tsp Sea Salt (adjust to taste)

Instructions

1. Prepare Mushrooms

   Trim any tough stems, wipe the caps with a damp cloth, and roughly chop the second‑ass mushrooms into bite‑size pieces.

   Time: PT10M

2. Roast Mushrooms in Butter

   Heat 2 Tbsp butter in a large skillet over medium‑high heat. Add the mushrooms and spread them in a single layer. Roast, stirring occasionally, until they turn a deep dark golden brown and look almost dehydrated, about 12‑15 minutes.

   Time: PT15M

3. Create Mirin‑Soy Glaze

   Add mirin and soy sauce to the pan with the roasted mushrooms. Increase heat to medium and reduce the mixture, stirring, until it becomes a thick, sticky glaze that coats the mushrooms, about 5 minutes.

   Time: PT5M

4. Blend with Dairy

   Transfer the glazed mushrooms to a mixing bowl. Add the remaining 2 Tbsp butter, milk, cream, sea salt, and black pepper. Using an immersion blender on high, blend for 3 minutes until completely smooth.

   Time: PT5M

5. Prepare the Bain‑Marie

   Preheat the oven to 120°C. Place a rack in a roasting pan, add hot water to create a bain‑marie, and bring the water to a gentle simmer.

   Time: PT5M

   Temperature: 120°C

6. Bake the Parfait

   Divide the mushroom puree into silicone molds or ramekins, cover each with a sheet of aluminum foil, and place them in the bain‑marie. Bake for 20‑25 minutes, until the center is just set but still slightly wobbly.

   Time: PT25M

   Temperature: 120°C

7. Cool and Chill

   Remove the molds from the oven and let them sit at room temperature for 2‑3 hours. Then transfer to the refrigerator and chill overnight (minimum 6 hours) to fully set.

   Time: PT8H

8. Serve

   Run a thin knife around the edge of each mold, unmold onto a plate, and use an ice‑cream scoop to create a neat mound. Garnish with pickled shallots, marinated shiitake, and pickled lion's mane mushrooms.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g