Luxurious vegetarian paté with a hint of truffle. Buy the best quality truffle oil you can afford, ideally you want one made with truffle shavings rather than flavouring or a combination of the two.
350 g mushrooms, roughly chopped
20 g dried porcini mushrooms
2 sprigs thyme
2 cloves garlic, peeled and kept whole
1 banana shallots, sliced
60 g butter, cut into cubes
1 tsp sherry vinegar
200 g ricotta
2 tbsp truffle oil
Butter topping
100 g butter, clarified (see video)
1 tbsp truffle oil
2 sprigs thyme, leaves picked
1/2 tsp pink peppercorn, crushed
Preheat the oven to 120c fan.
In a baking tray, add the mushrooms, porcini mushrooms, thyme sprigs, whole garlic, shallots and spread out in a single layer. Dot with butter, cover tightly with foil and bake for 1 hour.
While the mushrooms are cooking, clarify the butter (see video), pour into a jug and set aside.
Remove the foil and allow to cool a little. Remove the sprigs of thyme, tip everything into the bowl of a food processor along with sherry vinegar, ricotta, truffle oil and several pinches of salt and a good grinding of black pepper. Blitz until smooth. Taste and add more salt if necessary.
Divide between 6 ramekins, pour over the clarified butter, sprinkle with thyme leaves and pink peppercorns and put int he fridge to set for 4 hours. Remove from the fridge 20 minutes before you serve to allow the butter soften a little.
Serve with toasted sour dough or brioche.
Ingredients
- 350 g mushrooms roughly chopped
- 20 g dried porcini mushrooms
- 2 sprgs thyme
- 2 cloves garlic peeled but kept whole
- 1 banana shallot sliced
- 60 g butter cubed
- 1 tsp sherry vinegar
- 200 g ricotta
- 2 tbsp truffle oil
Butter topping
- 100 g butter clarified (see video)
- 1 tbsp truffle oil
- 2 sprigs thyme leaves picked
- 1 tsp pink peppercorns crushed
Instructions
- Preheat the oven to 120c fan.
- In a baking tray, add the mushrooms, porcini mushrooms, thyme sprigs, whole garlic, shallots and spread out in a single layer. Dot with butter, cover tightly with foil and bake for 1 hour.
- While the mushrooms are cooking, clarify the butter (see video), pour into a jug and set aside.
- Remove the foil and allow to cool a little. Remove the sprigs of thyme, tip everything into the bowl of a food processor along with sherry vinegar, ricotta, truffle oil and several pinches of salt and a good grinding of black pepper. Blitz until smooth. Taste and add more salt if necessary.
- Divide between 6 ramekins, pour over the clarified butter, sprinkle with thyme leaves and pink peppercorns and put int he fridge to set for 4 hours. Remove from the fridge 20 minutes before you serve to allow the butter soften a little.Serve with toasted sour dough or brioche.
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