King Oyster Mushroom Set Purée

Instructions

COOK THE MUSHROOMS:
1. Slice the king oyster mushrooms — stalks included, as the stalk is the prized part. In a wide pan, melt the butter over medium-high heat until foaming and beginning to brown. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes until they develop colour and release their liquid. Add the shallots and continue cooking until tender and all liquid has evaporated.

BLEND AND PASS:
2. Transfer the mushroom and shallot mixture to a blender. Add the double cream and blitz to a very smooth purée, running the blender on high for at least 1 minute. Pass through a fine-mesh sieve into a clean saucepan, pressing the solids to extract maximum purée.

SEASON AND SET:
3. Season with fine sea salt and white pepper. The purée should be thick enough to hold its shape when quenelled. If too loose, return to low heat and reduce gently, stirring constantly to prevent catching, until the desired consistency is reached. Keep warm until needed.