Raw and cooked porcini mushrooms with garlic truffle cream and cheese cracknel

Name: Raw and cooked porcini mushrooms with garlic truffle cream and cheese cracknel
Yield: Serve 4
Ingredients: 1 tablespoon plain flour; 90 g freshly grated castelli vegetalia (parmesan-style cheese); zest and juice of ½ lemon; 100 ml extra-virgin olive oil; 100 g rocket leaves; 20 g finely grated castelli vegetalia (parmesan-style cheese); salt and freshly ground black pepper; 1 small garlic clove, crushed; 475 g fresh porcini mushrooms, cleaned; 1 teaspoon fresh thyme leaves; 1 teaspoon unsalted butter, softened; 100 ml milk; 4 garlic cloves; 1 teaspoon white truffle oil; 5 tablespoons double cream

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A lovely contrast of raw and cooked porcini mushrooms - the king of the mushroom kingdom. They are served with a delicately infused garlic and truffle cream, and feather-light cheese wafers, which are fantastic served with all manner of dishes especially risotto, pasta and salads.

Ingredients

For the Cheese Cracknel

1 tablespoon plain flour
90 g freshly grated castelli vegetalia (parmesan-style cheese)<

Method

For the cheese cracknel, place the flour and castelli vegetalia in a small bowl and gently rub together with your fingers. Heat a small non-stick frying pan over a moderate heat and add the butter. Sprinkle a heaped tablespoon into the pan, press down with a fork into a thin round layer and leave to cook for 15-20 seconds until the cheese bubbles. Remove with a palette knife and place to one si