Name: Pan-fried mushrooms and sour cherries
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves 4
Ingredients: 2 garlic cloves, crushed; 600 g (1 lb5 oz) golden chanterelles, brushed free of dirt; 30 g (1 oz) butter; 1 tablespoon olive oil; 50 g (1¾ oz) truffle butter or 50 g (1¾ oz) butter and 2 teaspoons truffle oil; 100 ml (3½floz) thick (double) cream; 1 small glass vegetable stock or good-quality bought stock; 100 g (3½ oz) dried sour cherries; 1 small glass Madeira or dry sherry; 900 g (2 lb) floury potatoes, cut into large chunks; 1 tablespoon truffle pearls, to serve (optional); 1 tablespoon finely chopped flat-leaf parsley

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Do buy these golden mushrooms whenever you see them because they are such treasures. Here, they are fried in butter with cherries and wine, and spooned over truffle-spiked potato purée with a few truffle pearls to finish. Truffle pearls are an ingenious vegetarian version of ‘caviar’ made with black truffle and seaweed.

Ingredients

30 g (1 oz) butter
1 tablespoon olive oil

Method

To make the potato purée, steam the potatoes over simmering water for 20–25 minutes until completely tender but not falling apart. Pour all the water out of the saucepan and tip the potatoes into it. Place over a low heat for a few minutes, shaking the pan to dry the potatoes.

Press the potatoes through a ricer if you have one – it will produce the smoothest mash – or use a potato mashe