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Mushroom Waste Pâté (Pafa) with Pickled Shallots, Marinated Tataki & Grilled Sourdough
A creative way to turn mushroom trimmings into a silky, savory pâté called "pafa". The mousse is enriched with a sweet‑savory alcohol reduction, blended with eggs and butter, then set in a bain‑marie. Served with pickled shallots, marinated tataki and crisp grilled sourdough, this dish showcases sustainable cooking with bold flavors.
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Cost Breakdown
Critical Success Points
- • Reducing the alcohol mixture to concentrate flavor without burning.
- • Caramelizing the mushroom trimmings to develop deep umami.
- • Cooking the blended mixture in a bain‑marie until it reaches the proper "wobble" consistency.
Safety Warnings
- • Alcohol vapors can ignite; keep flame away from the reduction pan.
- • Bain‑marie water is hot; handle with oven mitts.
- • Sharp knives when trimming mushrooms and unmolding the mousse.
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