Fermented Mushroom Powder

1. Ferment the fresh chestnut mushrooms and trimmings in a kilner jar with a 2% brine for 4 days at room temperature.
2. Once soft with a strong umami flavour, blend and dehydrate overnight, then spread out evenly on a tray.
3. Turn into a fine powder and keep at ambient temperature.

Mushroom Parfait

1. Make a mushroom parfait by blending cooked button mushrooms with a little vegetable oil and emulsify it with oat milk and lemon juice. It should be nice and fluffy.

Grilled Mushrooms

1. Season the oyster mushrooms with chopped chili, oil, salt, pepper, and a touch of vinegar.
2. Grill the mushrooms until soft, if possible use something heavy on top, such as a chef press, to ensure even and speedy cooking.

Mushroom Broth

1. Turn the mushroom powder into a broth by combining water, oil, lemon, and mushroom powder to taste.

Serving

1. Soak the bread lightly with the mushroom broth and grill it for a nice char.
2. Add a dollop of mushroom parfait on the charred bread, followed by the grilled mushrooms and some fresh herbs, such as shiso, on top.