Mushroom Foie Gras with Figs

Score the cut face of each mushroom plank in a shallow crosshatch pattern, cutting no more than 3 mm deep. Rub all surfaces evenly with the fine sea salt.

Lay the salted mushroom planks in a single layer on a wire rack set over a tray. Place a second tray on top and weigh it down with canned goods. Refrigerate for 12–24 hours to press and dry the mushrooms.

Remove the mushrooms from the refrigerator and pat each plank completely dry with kitchen paper. Whisk the white miso paste into the clarified butter until fully dissolved and set aside.

Heat a large heavy cast-iron or stainless-steel skillet over high heat until it just begins to smoke. Add half the miso-clarified butter and lay in the mushroom planks cut-side down without crowding, working in batches if needed.

Sear without moving for 3–4 minutes until the cut face is deep mahogany and releases cleanly from the pan.

Flip each plank and sear the second side for 2–3 minutes until equally coloured. Transfer to a warm plate and tent loosely with foil.

Reduce the heat to medium and add the sugar to the same pan. Cook for 1–2 minutes, swirling constantly, until the sugar melts to a pale amber caramel.

Add the sherry vinegar and stand back — it will spit. Swirl to deglaze for 30 seconds until the sharp aroma mellows.

Pour in the Sauternes and add the thyme sprig. Simmer for 3–4 minutes until the liquid reduces by half and coats the back of a spoon.

Add the quartered figs and cook for 1–2 minutes, turning gently, until they are just warmed through and beginning to soften at the edges but still holding their shape.

Remove the thyme sprig. Remove the pan from the heat and swirl in the cold cubed butter piece by piece until the gastrique is glossy and lightly thickened.

Arrange two mushroom planks on each warmed plate alongside the figs. Spoon the gastrique over and around, finish with fleur de sel and black pepper, and serve immediately with toasted brioche.