This velvety smooth truffle mushroom purée goes really well with many dishes and here I’ve served it with braised jacobs ladder. This is short rib beef, which is a lovely sticky and rich cut. Also on the plate is Savoy cabbage with smoked bacon and polenta with beef dripping and Parmesan cheese.
Soak the dried mushrooms in boiling water then finely chop the onion and grate or crush the garlic. Gently sweat the onion and garlic in the butter until completely soft and translucent. Roughly chop the field mushrooms and add to the pan, sweating with the onion and garlic. Add the soaked dried mushrooms and all the liquid from soaking the mushrooms and simmer until everything is soft and season. Blend in a liquidizer and then slowly add 10ml of truffle oil or to taste. Note 1. I’m very fond of making my own truffle oil. All you need is a good quality neutral oil, like light groundnut oil and add truffle peelings or trimmings. Leave to infuse and the oil takes on the delicious aroma of the truffle. Nearly all truffle oils on the market are synthetic and have an overpowering scent, quite different to real truffles. Note 2. Add the oil slowly. Adding the oil slowly helps emulsify the purée giving it a soft and velvety texture. At this stage the purée will be rich and velvety. This can be made in advance and refrigerated until service. The purée should be topped with fresh finely grated or micro-planned truffle. Be sure to grate/slice the truffle just prior to eating for an amazing aroma. Enjoy!
1 onion 1 garlic clove 60g unsalted butter 8 large flat field mushrooms 25g mixed dried wild musrooms 1 truffle (black winter or summer truffle)