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

Preparation info

  • Serve


    • Difficulty


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.


For the Cheese Cracknel

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


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