Ingredients
- 50g Dried Porcini Mushroom
- 2 Tablespoon Butter
- 3 Shallots, Finely Chopped
- 250g Chestnut Mushrooms, Finely Chopped
- 2 Garlic Cloves, Crushed
- 250g Mascarpone
- ½ Tablespoon White Wine Vinegar
- 30g Parmesan / Vegetarian Alternative, Finely Grated
- 3 Tablespoon Wilson’s Flavoured Truffle Oil
- Melba Toast or Bruchette, To Serve
For The Topping
- 100g Salted Butter
- 2 Tablespoons Wilson’s Flavoured Truffle Oil
- 3 Thyme Sprigs, Leaves Picked
- 1 Teaspoon Crushed Peppercorns
Method
Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins. 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.
Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, Parmesan and seasoning. Blitz until smooth while drizzling in the Wilson’s Flavoured Truffle Oil. Divide between six ramekins.
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 Wilson’s Flavoured Truffle Oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with melba toast or bruchette.
The Life of Oil
With olive oil, the sooner, the better. Olive oil is not like wine, it does not get better with time. This is why it is
Cooking with Coconut Oil
From choc chip cookies to smoothies and chicken stir fry to even coffee creamer, chocolate hazelnut spread, refried beans, popcorn and fried bananas. Coconut oil is
Products By Wilson’s Foods
We pride ourselves in ensuring our oils are true to their nature and are not exposed to any harmful elements. Our Oils can be categorized
Processing Coconut Oil
The “virgin” version of Coconut Oil is pressed from the flesh of the coconut, whereas the refined version has been dried, bleached, and deodorised, all with
A taste of Tomorrow. 2024 Trend forecast
As we’re looking to 2024, it’s clear that South Africa’s food industry is riding a wave of exciting changes. One trend that’s really cooking up
Six Imaginative Ways to Employ Toasted Sesame Oil
Toasted sesame oil is a versatile ingredient used in Asian cuisines. It adds a distinct nutty flavor to salad dressings, elevates dishes as a finishing oil, and infuses flavors in marinades. The oil can also be incorporated into desserts, complementing sweet dishes like mooncakes and Western-style treats. Additionally, it can be used as a gourmet twist on popcorn and serves as an alternative to tahini in hummus.