Roast Bone Marrow with Mushroom Parfait & Sourdough by Barry Horne
8 x marrow bones
500g chestnut mushrooms
150g Shitake mushroom
20 ml soy sauce
1 spring of thyme
1 shallot (finely sliced)
1 clove of garlic (finely sliced)
200ml creme fraiche
1 loaf of sourdough
Pre heat the oven to 190 degrees C. Place the bones in a deep roasting tray and roast for 10-15 mins.
At the same time, slice all of the mushrooms. Put a large frying pan on a high heat and add a little oil. Fry the mushrooms in small batches to get them as golden as possible. When coloured well, transfer the mushrooms to a dish.
Deglaze the same pan with the mirin and soy and reduce by half, add to the mushrooms. Add the shallot and garlic to the pan along with the butter and thyme and sweat on a low heat for 4-5 mins.
Add this to the mushrooms as well and then put the mushroom mixture into a blender along with the creme fraiche and some of the rendered bone marrow fat from the roasting tray. Blend on high until it’s blended well. You can pass it through a sieve if you want a super fine texture but it’s not essential.
Chargrill or toast some sourdough slices and serve with a nice dollop of the parfait and two bones per person.
Spread the parfait on the toast and top with the roast marrow.