Recipe: Mushroom parfait with radish & sumac baguette

Mushroom parfait with radish & sumac baguette.
AARON MCLEAN

Mushroom parfait with radish & sumac baguette.

You can make this in any regular-sized loaf tin. 

Serves 6 / Cooking 45 minutes / Preparation 20 minutes

40g dried mixed mushrooms
200ml late-harvest riesling 
2 tablespoons olive oil plus extra for the bread
400g mushrooms (I used a mix of white and portobello), sliced
2 shallots, thinly sliced
3 stalks of thyme
2 free-range eggs
200ml cream
12 red radishes
1 tablespoon salt
125ml (½ cup) white wine vinegar
115g (½ cup) sugar
1 baguette
1 teaspoon sumac
chopped chervil or dill to serve


Preheat the oven to 160˚C. Put the dried mushrooms and wine in a small saucepan and heat to just before boiling. Remove from the heat and let sit for 15 minutes then drain the mushrooms, reserving the wine, and finely chop. 

Heat the oil in a frying pan over medium heat and add the mushrooms, dried mushrooms, shallots and thyme. Season with a good sprinkle of salt and some freshly ground pepper and fry for 10 minutes or until soft. Add the wine and cook for one minute then remove from the heat.

Allow the mixture to cool, remove the thyme stalks then transfer to a food processor and process to a puree. Add the eggs and cream and process to combine well. Taste and season with more salt to taste. 

Pour the mixture into a baking tin lined with baking paper (mine was 20cm x 12cm). Place the tin in a baking tray and fill with enough water to come halfway up the tin. Bake for 35 minutes then remove from the oven, cool, cover and refrigerate until needed. This can be made up to 3 days ahead.

Slice the radishes thinly, put in a sieve or colander and sprinkle with salt. Leave for 15 minutes then rinse the radishes thoroughly.

Put the vinegar and sugar in a saucepan with 60ml (¼ cup) water and bring to the boil, stirring until the sugar has dissolved. Boil for 5 minutes then remove from the heat and cool. Pour over the radishes then leave for at least 1 hour or cover and refrigerate until needed – they will keep for a few weeks in the fridge. Drain before serving.

The March issue of Cuisine is on sale now.

The March issue of Cuisine is on sale now.

To serve, preheat the grill and cut the baguette diagonally into thin slices. Place on a baking tray, drizzle with olive oil and sprinkle with the sumac. Grill for a few minutes on each side until toasted. Serve the baguette with the parfait, scattered with chervil or dill and the radishes.

WINE MATCH A svelte, juicy pinot noir such as Terra Sancta Mysterious Diggings Pinot Noir 2014.

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