Jack Croft and Will Murray served up a tasty mushroom parfait with grilled sourdough bread on Saturday Kitchen.

The ingredients for the reduction are: 375ml ruby port, 375ml Madeira, 375ml brandy, 500g banana shallots, thinly sliced and 40g caster sugar.

For the mushroom purée: 160g unsalted butter, 300g shiitake mushrooms, cut into 2mm slices, 800g chestnut mushrooms, cut into 2mm slices, 250ml mirin, 125g soy sauce, 75ml double cream and 50ml milk.

For the terrine: 260g unsalted butter, 90g parfait reduction (see above), 340g mushroom purée (see above), 3 free-range eggs, salt and 100g lion’s mane mushroom, thinly sliced.

Sourdough slices, grilled, to serve.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.