30g dried ceps or woodland mushrooms
50g garlic butter
1 small onion, thinly sliced
4 garlic cloves, crushed
150g mixed exotic mushrooms
60ml LBV port
1-2 tsp truffle oil
Salt and pepper
Melba toast, to serve
Step 1) Pour 100ml boiling water over the dried mushrooms then simmer, uncovered, over a medium heat for 8 minutes or until the liquid is reduced and the mushrooms are soft. Drain, reserving the liquid.
Step 2) Heat the garlic butter in a frying pan and sauté the onion for 2 minutes. Add the garlic and fresh mushrooms, and sauté for 2 minutes more. Add the port and the drained mushrooms. Cook over a high heat for 1 minute.
Step 3) Reserving some mushrooms as garnish, blitz the remainder to a rough paste using a stick blender or food processor. Add the mascarpone and half the truffle oil and season to taste. Blitz again briefly.
Step 4) Reduce the reserved mushroom liquid to a tablespoon by boiling for about 5 minutes, uncovered, over a high heat, then stir into the pâté. Spoon into 4 dishes. Garnish with mushrooms then drizzle with the remaining truffle oil. Chill. Serve at room temperature with Melba toast.