Step-by-Step Instructions

1. 1.Prepare Port Wine Shallots

   Finely slice the shallots. Combine shallots, Ruby Port, and water in a pot. Cook over low heat for several hours until reduced to a jam-like consistency.

2. 2.Prepare Mushroom Puree

   Thinly slice the mixed mushrooms. Melt 77g butter in a pan. Add the sliced mushrooms and roast until golden brown. Deglaze with soy sauce, Mirin, and cream. Continue to cook until the liquid reduces and the mushrooms are caramelized and dark brown. Add milk and finely puree the mixture.

3. 3.Blend Parfait Mixture

   In a blender, combine the mushroom puree, port wine shallots, eggs, 200g melted butter, and salt. Blend until the mixture is smooth and creamy.

4. 4.Bake Parfait

   Pour the blended parfait mixture into a loaf pan and smooth the top with a spatula. Cover the loaf pan tightly with aluminum foil. Place the covered loaf pan in a water bath and bake at 100°C (212°F) convection until the internal temperature reaches 68-70°C (154-158°F). Allow to cool completely, then chill overnight in the refrigerator.

5. 5.Prepare Brioche and Garnish

   Cut the brioche into round shapes. Toast the brioche in 40g butter until golden brown and crispy. Thinly slice the raw mushrooms. Arrange the thinly sliced raw mushrooms on top of the toasted brioche. Sprinkle garden cress over the mushrooms.

6. 6.Assemble and Serve

   Using an ice cream scoop, take a ball of the chilled mushroom parfait and place it on top of the prepared brioche. Garnish with additional raw mushrooms and garden cress if desired. Finish with a sprinkle of coarse Maldon salt. Serve immediately.