Porcini Pate

Place the porcini in a bowl and cover with boiling water. Leave to soak for 10 mins. Meanwhile, fry the shallots in the butter for 10 mins, then stir in the brown mushrooms and fry for 8 mins more. Drain and finely chop the porcini mushrooms, then add to the pan and cook for 5 mins. Stir in the garlic, cook for a final minute, then set everything aside to cool.
Tip all the mushroom mixture into a food processor with the vinegar, mascarpone, parmesan and some seasoning. Blitz until smooth, drizzling with the truffle oil as you go. Divide between ramekins, and serve with toast or crudites.

30 mins

Serves 6 as a starter

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