Mushroom Waste Pâté (Pafa) with Pickled Shallots, Marinated Tataki & Grilled Sourdough

Ingredients

• 0.5 cup Port wine (use a good quality port for depth of flavor)
• 0.25 cup Madeira wine (adds nutty complexity)
• 0.25 cup Brandy (helps build the reduction’s body)
• 500 g Mushroom trimmings (second‑class) (mix of stems, caps, and bits from the mushroom room)
• 2 Tbsp Mirin (sweet Japanese rice wine)
• 0.25 cup Soy cream (silky soy‑based cream, not soy sauce)
• 0.5 cup Whole milk
• 3 Large eggs (room temperature)
• 4 Tbsp Unsalted butter (cut into small pieces, softened)
• 1 tsp Salt
• 0.25 tsp Freshly grated nutmeg (optional, adds warm spice)
• 2 Tbsp Pickled shallots (thinly sliced)
• 100 g Marinated tuna tataki (sliced thinly; can substitute with seared salmon)
• 2 Tbsp Fresh herbs (chives, parsley) (finely chopped)
• 4 slices Sourdough bread (thick slices, grilled)

Instructions

1. Prepare the alcohol reduction

   Combine the port, Madeira, and brandy in a small saucepan. Bring to a gentle simmer over low heat, then reduce the liquid by about two‑thirds, stirring occasionally. Remove from heat and let cool.

   Time: PT15M

   Temperature: low simmer

2. Trim and caramelize the mushroom waste

   Roughly chop the mushroom trimmings. Heat a large skillet over medium‑high heat, add a splash of oil, then add the mushrooms. Cook, stirring occasionally, until they turn deep golden brown and release their moisture, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium‑high

3. Add mirin, soy cream and milk; reduce

   Stir in the mirin, soy cream, and whole milk. Bring the mixture back to a gentle simmer and reduce until it thickens slightly, about 5‑7 minutes.

   Time: PT10M

   Temperature: medium

4. Blend with eggs, butter and seasonings

   Transfer the hot mushroom mixture to a blender. Add the reduced alcohol, eggs, butter pieces, salt, and nutmeg. Blend on high until completely smooth and glossy.

   Time: PT5M

5. Cook the mousse in a bain‑marie

   Pour the blended mixture into a heat‑proof bowl. Place the bowl over a saucepan of simmering water (bain‑marie) and cook, stirring constantly, for 30 minutes until the mixture thickens and holds a slight wobble when the bowl is shaken.

   Time: PT30M

   Temperature: 180°C

6. Chill the mousse

   Remove the bowl from the bain‑marie, cover with plastic wrap (directly on the surface to prevent skin), and refrigerate for at least 1 hour until firm.

   Time: PT1H

7. Unmold and plate

   Run a thin knife around the edge of each ramekin or tin, invert onto a plate, and gently scrape the mousse into a smooth mound.

   Time: PT5M

8. Add toppings and serve with grilled sourdough

   Top each mousse with a spoonful of pickled shallots, a few slices of marinated tataki, and a sprinkle of fresh herbs. Meanwhile, grill the sourdough slices on a hot grill pan or broiler until golden and crisp. Serve immediately.

   Time: PT5M

   Temperature: 350°F

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Port wine: Marsala wine, sweet sherry
• Instead of Madeira wine: dry sherry, vermouth
• Instead of Brandy: cognac, calvados
• Instead of Mushroom trimmings (second‑class): chopped shiitake stems, cremini mushroom pieces
• Instead of Mirin: sweet rice wine, light honey diluted with water
• Instead of Soy cream: coconut cream, cashew cream
• Instead of Whole milk: oat milk, almond milk
• Instead of Large eggs: duck eggs, egg substitute (for binding only)
• Instead of Unsalted butter: ghee, vegan butter
• Instead of Salt: sea salt, kosher salt
• Instead of Freshly grated nutmeg: ground cinnamon, allspice
• Instead of Pickled shallots: pickled red onions, pickled ginger
• Instead of Marinated tuna tataki: seared salmon tataki, grilled tofu strips
• Instead of Fresh herbs (chives, parsley): tarragon, cilantro
• Instead of Sourdough bread: ciabatta, artisan rye

Equipment Needed

• Small saucepan
• Large skillet or sauté pan
• Blender or immersion blender
• Heat‑proof bowl for bain‑marie
• Medium saucepan for bain‑marie water bath
• Whisk
• Spatula
• Kitchen scale (optional)
• Grill pan or outdoor grill
• Fine‑mesh strainer (optional)

Critical Steps — Do Not Skip

• Reducing the alcohol mixture to concentrate flavor without burning.
• Caramelizing the mushroom trimmings to develop deep umami.
• Cooking the blended mixture in a bain‑marie until it reaches the proper "wobble" consistency.

Chef Tips from the Video

• Use the freshest mushroom trimmings you can find; they give the most intense flavor.
• Strain the blended mixture through a fine‑mesh sieve before the bain‑marie for an ultra‑smooth texture.
• A light drizzle of truffle oil on the finished dish adds an extra layer of luxury.

Troubleshooting

Storage

Refrigerator: Store the mousse in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Serve within 2 hours of plating; do not leave at room temperature longer.

Make-Ahead Tips

• The alcohol reduction can be prepared up to 3 days in advance and stored in the fridge.
• The mousse can be chilled overnight; simply bring to room temperature before serving.