Rich mushroom parfait with port glaze and a pea and shallot salad
The depth of flavour in this parfait is incredible – it’s one of those dishes that people can’t believe is made purely from plants. The parfait alone is well worth making, set in little pots and served with some crusty bread or carta di musica and a green salad. But if you want something a little more impressive, then adding the port glaze and pea salad really elevates the parfait.
By Richard Buckley
Serves
4
| Prep
20 mins
plus chilling | Cook
20 mins
| Calories
468
(per serving)
FOR THE PARFAIT
30g (1¼oz) dried porcini mushrooms
300ml (10floz) boiling water
40ml (1½floz) extra-virgin olive oil
50g (1¾oz) shallots, finely sliced
200g (7oz) mushrooms, finely sliced
2⁄3 tsp thyme leaves
125ml (4floz) port
½ tsp iota carrageenan powder and scant ¼ tsp
agar powder (or ¾ tsp agar powder)
100g (3½oz) pine nuts
1⁄3 tsp sea salt
2 tsp truffle oil
FOR THE GLAZE
80ml (3floz) port
40ml (1½floz) red wine vinegar
reserved mushroom stock and dried
mushrooms from the parfait (see above)
1⁄3 tsp iota carrageenan powder (or agar powder)
FOR THE PEA SALAD
50g (1¾oz) shelled fresh peas
12 sugar snap peas, ends and strings removed
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Vegan Food & Living Magazine
-
Oct-18
If you own the issue,
Login to read the full article now.
Single Digital Issue
Oct-18
|
|
|
$4.99
|
|
|
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $
3.50 per issue
|
SAVE
30%
|
|
$41.99
|
|
|
Monthly Digital Subscription
Only $
3.99 per issue
|
SAVE
20%
|
|
$3.99
|
|
|
About Vegan Food & Living Magazine
This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further.
Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!