St. Georges Day Recipe, Mushroom Parfait by Damian Wawrzyniak

Mushroom Parfait (St. Georges in Season April – June) makes 10 Full or 18 Tasting Portions.

Ingredients

• 380g mushrooms
• 10 ml milk
• 8 g finely chopped onion
• 250g unsalted butter
• 2 g sugar
• 1 g minced garlic
• 20ml cognac
• 2 x Stems of Spruts
• 2g of Tarragon

Method

1. Sweat the onions, garlic, add washed St. Georges, keep on medium heat for 8-10 minutes. Add milk,  melted butter take of the heat. Add cognac, tarragon and blend well until nice and smooth, put through the fine sieve. Leave in the fridge for at least 8hours.
2. Serve with Tarragon Puree, Sprouts and Pumpkin Clover Bread!

Happy St. Georges Day!