A pressed cake of shaved lobster mushrooms scented with thyme.
Course: Appetizer, Side Dish, Snack
Keyword: Lobster Mushroom, Mushroom Entree, Pave
1lbfreshfirm lobster mushrooms, trimmed with a paring knife and rinsed if needed
1/4cupgrated Parmigiano Reggiano
2large egg yolks
Kosher salt and fresh ground black pepperto taste
Fresh chopped thymeto taste, about
Grounddried lobster mushrooms, about 1 tablespoon, for dusting the baking dish
Using a mandoline slicer, shave the lobster mushrooms as thin as possible. Sweat the mushrooms with the butter, garlic, thyme and 1/4 tsp of salt until just soft and wilted, do not caramelized the mushrooms.
Transfer the mushrooms to a mixing bowl, allow to cool for 5 minutes, then combine with the cheese and egg yolk. Grease a small baking dish with butter, then dust with lobster mushroom powder to prevent sticking (I used a small 6'' x 2'' cast iron pan).
Bake the pavé at 300 for 45 minutes or until hot throughout, then cool almost to room temperature (use an ice bath to do it quickly), wrap with plastic wrap, and press down with a weight overnight to compress. You could use a mason jar, or another pan, anything that will fit snugly on top of the pavé.
The next day, run a paring knife around the edge of the pavé to loosen it, then remove the pavé from the dish and cut whatever sized portions you like, reheat gently in the oven, and serve.
The base for a vegetarian entree, or just a really cool side dish. I had it the next day with fried eggs too, which didn't suck either.