Truffled mushroom pâté
- Preparation and cooking time
- plus soaking, cooling and 5 hrs chilling
- Serves 6 as a starter or 15-20 canapés
- 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
- 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.