Truffle Pâté Recipes

Steps:

• Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
• Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
• Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
• For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

Steps:

• Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.

Steps:

• Clean the truffles with a soft brush. Dice large specimens to 1/4-inch and split small truffles to release the flavor. In a saucepan, bring the beef broth to a boil, then simmer the truffles for 20 seconds. Pour the broth through a sieve into a bowl and set the truffle pieces and the broth aside. Oil a 5-cup mold or enough small crocks to hold 5 cups. Combine the livers, onion, apple, reserved broth, and shallots in a medium saucepan and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 5 minutes. Blend the lemon juice, water, and gelatin in a small bowl, stirring well until the gelatin dissolves. Pour into the liver mixture and mix thoroughly. Remove from the heat and add the butter a little at a time, blending well after each addition. Stir in the remaining ingredients. Let cool 15 minutes. Transfer the mixture to a blender or a food processor and puree until nearly smooth. Let stand 10 minutes. Pour into a mold or crock, layering in about 3 layers of truffle pieces. Cover and chill overnight. Even better, chill for 24 to 48 hours to develop the truffle flavor in the pâté.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
• Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
• Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.