Name: Truffled mushroom pâté
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 6 as a starter or 15-20 canapés
Ingredients: 50g dried porcini mushroom; 2 tbsp butter; 3 shallots finely chopped; 250g chestnut mushrooms finely chopped; 2 garlic cloves crushed; 250g mascarpone; ½ tbsp white wine vinegar; 30g parmesan or vegetarian alternative, finely grated; 3 tbsp truffle oil; cornichons and toast, to serve; 100g salted butter; 2 tbsp truffle oil; 3 thyme sprigs, leaves picked; ½ tsp green peppercorn crushed; ½ tsp pink peppercorns crushed

Truffled mushroom pâté served in ramekins

50g dried porcini mushroom
2 tbsp butter
3 shallots
finely chopped
250g chestnut mushrooms
finely chopped
2 garlic cloves
crushed
250g mascarpone
½ tbsp white wine vinegar
30g parmesan
or vegetarian alternative, finely grated
3 tbsp truffle oil
cornichons
and toast, to serve

For the topping

100g salted butter
2 tbsp truffle oil
3 thyme
sprigs, leaves picked
½ tsp green peppercorn
crushed
½ tsp pink peppercorns
crushed

Method

step 1
Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
step 2
Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
step 3
Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
step 4
For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.