I am indebted to newsletter reader, Phyllis Shute, who sent me this delicious recipe from America. In the depths of winter there is nothing like the rich nutty taste of porcini to warm to the soul as the wind and sleet rattle the panes.
30ml Extra virgin olive oil
500g Cultivated mushrooms
25g Dried porcini
3 Cloves garlic
100ml Dry sherry
250g Cream cheese
Large pinch Fresh rosemary chopped finely
15ml Black truffle oil
Salt and black pepper
To prepare the dip, heat olive oil in a large sauté pan until very hot. Sauté the mushrooms for about five minutes. Drain (reserving the liquid). Meanwhile, soak the porcini in just enough near-boiling water to cover. until dry about 5 minutes. After 15 minutes, squeeze the water out of the mushrooms and add this to the sautéed mushroom stock. Add the sherry and cook until almost dry. Whizz the mushroom mix, cream cheese and rosemary into a paste in a food processor with the truffle oil and add salt and pepper to paste. Serve with crostini or lightly-toasted bread rounds.
