Recipe: Mushroom parfait with radish & sumac baguette

You can make this in any regular-sized loaf tin. 

Serves 6 / Cooking 45 minutes / Preparation 20 minutes

40g dried mixed mushrooms
200ml late-harvest riesling 
2 tablespoons olive oil plus extra for the bread
400g mushrooms (I used a mix of white and portobello), sliced
2 shallots, thinly sliced
3 stalks of thyme
2 free-range eggs
200ml cream
12 red radishes
1 tablespoon salt
125ml (½ cup) white wine vinegar
115g (½ cup) sugar
1 baguette
1 teaspoon sumac
chopped chervil or dill to serve

Preheat the oven to 160ËšC. Put the dried mushrooms and wine in a small saucepan and heat to just before boiling. Remove from the heat and let sit for 15 minutes then drain the mushrooms, reserving the wine, and finely chop. 

Heat the oil in a frying pan over medium heat and add the mushrooms, dried mushrooms, shallots and thyme. Season with a good sprinkle of salt and some freshly ground pepper and fry for 10 minutes or until soft. Add the wine and cook for one minute then remove from the heat.

Allow the mixture to cool, remove the thyme stalks then transfer to a food processor and process to a puree. Add the eggs and cream and process to combine well. Taste and season with more salt to taste. 

Pour the mixture into a baking tin lined with baking paper (mine was 20cm x 12cm). Place the tin in a baking tray and fill with enough water to come halfway up the tin. Bake for 35 minutes then remove from the oven, cool, cover and refrigerate until needed. This can be made up to 3 days ahead.

from
http://www.stuff.co.nz/life-style/food-wine/recipes/89227630/Recipe-Mushroom-parfait-with-radish-sumac-baguette