Step 1

Firstly, 48 hours in advance, infuse your herb oil by mixing the two oils together in a large bowl or bottle and adding the garlic and herbs. Leave to infuse for 48 hours, then strain and decant into a bottle

Step 2

Next marinate the shiitake mushrooms (also 48hours in advance.) Remove the stalks from the shiitakes and coat in veg oil. Place in a frying pan, colour on both sides until golden brown and water has evaporated from the mushroom leaving a flattened disc which is golden on both sides. Once cool, finely slice all the mushrooms and set aside while you make the marinade

Step 3

Reduce the mirin in a pan by half, then add the tamari with a dash of vinegar and reduce further to form a nice glaze. Pour the marinade over the mushrooms and mix well. Chill down, and place in an airtight container. Leave to marinate for 48 hours before using

Step 4

24 hours in advance make the pickled shallots. Place the vinegar, salt and sugar in a large saucepan over a medium heat to dissolve. Then add the cold water to the pan to cool down, taste to check the balance of acidity and leave to cool completely

Step 5

Peel all the shallots, and using a mandolin very thinly slice the shallot into rings 1mm thick. Submerge in cold water to soak for 5 minutes, then strain. Place the shallot rings into a container and pour over the pickle liquor. Leave to pickle for 24 hours

Step 6

To make the parfait reduction, place all the ingredients into a large pan including the shallots and place on a medium heat. Slowly simmer the mixture until it is fully reduced and you are left with a thick jam-like consistency– don’t reduce too quickly, otherwise the shallots will not be cooked enough by the time the alcohol has reduced. Pour the mixture into a plastic tub and chill down before storing in the fridge (or freezer)

Step 7

For the mushroom purée, remove the stalks from the shiitakes and slice them 2mm thick. Slice the remaining mushrooms into 4mm slices. Melt the butter in two large frying pans, add the mushrooms into the pans and fry on a medium heat until dark brown in colour. Once completely coloured combine into one pan and add the mirin

Step 8

Reduce to a sticky glaze then add the soy sauce and reduce again. Finally add the cream and the milk and bring to a boil. Blend the mixture in a blender until completely smooth. Pass through a fine sieve and reserve for making the mushroom parfait. Taste and season with salt

Step 9

Preheat the oven to 120ºC/gas mark 1/100ºC Fan. Place two loaf tins into a deep oven tray and place in the oven to preheat

Step 10

Place the parfait reduction, mushroom pureé and egg in a blender and blitz until very smooth. Slowly drizzle the hot liquid butter in as you blend to emulsify

Step 11

Once the mixture reaches 50ºC, transfer to the terrine mould and cover with foil, add boiling water to the deep tray surrounding it and cook for around 45 minutes–1 hour. The parfait should be just set and have a slight wobble in the centre – 68ºC give or take. Start checking the temperature after 30 minutes. Cool down at room temperature for 30 minutes and then place into the fridge overnight before transferring to a piping bag

Step 12

Drizzle the herb oil on both sides of the sourdough and grill in a hot griddle pan to get nice char marks

Step 13

Pipe the parfait onto the plate, top with marinated shiitake, pickled shallots and lions’ mane mushroom strands. Serve with the grilled sourdough on the side