Truffled mushroom pâté

SERVES 6 as a starter or 15-20 canapés PREP 25 mins plus soaking, cooling and 5 hrs chilling COOK 30 mins EASY V

50g dried porcini mushrooms

2 tbsp butter

3 shallots, finely chopped

250g chestnut mushrooms, finely chopped

2 garlic cloves, crushed

250g mascarpone

1/2 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 peppercorns, crushed

½ tsp pink peppercorns, crushed

1 Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.

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.

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.

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.

GOOD TO KNOW gluten free PER SERVING (6) 483 kcals • fat 47g • saturates 26g • carbs 8g • sugars 3g • fibre 1g • protein 6g • salt 0.5g

As a canapé

Make half the quantity of the pâté and set in a bowl. Spread 1 tsp of the pâté over mini crispbreads and top with slices of cornichon, if you like.