Mushroom Parfait

Mushroom Parfait

Mushroom parfait, fricassee of exotic mushrooms, mushroom croquet and toasted pine nuts.Mushroom parfait, fricassee of exotic mushrooms, mushroom croquet and toasted pine nuts.

Serving: 10 pax

750g exotic mushrooms
200ml Creative base
230ml Milac Gold
3tbl spoons agar agar
200g bread crumbs
10g tyme
100ml olive oil
300g pearl onions
50g pine nuts
Salt and pepper.


  1. Sauté 350g mushrooms with 50ml olive oil, until golden brown. Add 300ml water and reduce to 100ml. Add 5g picked thyme, 200ml Creative Base. Once infused place in a blender and blend until smooth. Strain through a chinoise, put back in a saucepan add the agar agar and simmer for a few minutes. Fill 10 tubes of acetate with half of the mixture, place in the fridge and leave to set. Keep the remaining amount of mixture for plating.
  2. With the remaining mushroom left over in the chinoise, add 100g bread, 30ml Milac Gold, roll into 10 small balls, coat with bread crumbs and deep fry.
  3. Sauté the remaining mushrooms, season with salt and pepper, add 5g sprigs of thyme and the pearl onions cut in half length ways.
  4. Lightly toast the pine nuts and roughly chop.

Supplied by Executive Chef Jonathan Gargan from 1800⁰ at Cape Royale Luxury Hotel.

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