New Year's Eve recipe for 6 as a starter or 15-20 canapes people, takes only 30 mins; recipe has porcini mushroom, butter, shallot, chestnut mushroom, garlic clove, mascarpone, white wine vinegar, parmesan, truffle oil, cornichon, butter, truffle oil, thyme, green peppercorn and pink peppercorn.
Truffled mushroom pate
Course: New Years Eve
Servings
6 as a starter or 15-20 canapés
servings
Prep time
25 mins
Ingredients
- Porcini Mushroom: 50g dried porcini mushroom
- Butter: 2 tbsp butter
- Shallot: 3 shallots, finely chopped
- Chestnut Mushroom: 250g chestnut mushrooms, finely chopped
- Garlic Clove: 2 garlic cloves, crushed
- Mascarpone: 250g mascarpone
- White Wine Vinegar: 1/2 tbsp white wine vinegar
- Parmesan: 30g parmesan or vegetarian alternative, finely grated
- Truffle Oil: 3 tbsp truffle oil
- Cornichon: cornichons and toast, to serve
- Thyme: 3 thyme sprigs, leaves picked
- Green Peppercorn: 1/2 tsp green peppercorn, crushed
- Pink Peppercorn: 1/2 tsp pink peppercorns, crushed
Directions
- Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
- Melt the butter in afrying panuntil 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 afood processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the 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 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.
