- 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
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.
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