I've mentioned this recently but as part of a charity auction for Assistance Dogs Australia, for $2,400, I was bought to cook a degustation meal for twelve of my work colleagues. To put it mildly, the pressure is on! I only have two weeks until the dinner so this weekend was all about practice. First up, a truffle shot amuse bouche.
To be honest, this was pretty simple to make. Only a couple ingredients but the flavour was amazing and the look was eye-catching. You'll need (makes 4):
- 100g Shiitake mushrooms
- 50g Enoki mushrooms
- 2 tbsp duck fat
- 1 clove garlic, minced
- 100ml thick cream
- 2 tbsp creme fraiche (preferably Pepe Saya)
- 6 pinches truffle salt
- 1 tsp pepper
- 1 tbsp truffle oil
Heat the duck fat in a non-stick pan until melted. Add the mushrooms and garlic and cook until the garlic and Enoki mushrooms are browned and the Shiitake mushrooms are soft. Turn the heat off and add the cream, two pinches of the truffle salt, and pepper.
Once the ingredients are mixed, add the creme fraiche and pour everything into a food processor or use a hand blender and blend until smooth. Test the temperature to make sure the mixture is hot. If not, 15 seconds in the microwave will do the trick.
Add to individual shot glasses and top with a pinch of truffle salt, two drops of truffle oil, and the tops of a couple Enoki mushrooms. Serve!
If you make this let me know what you think. I'm keen to discover new variations as this really is one of the better dishes I've invented. The more the merrier...