Mushroom Truffles with Roasted Garlic Aioli
Heavenly bite-sized truffles packed with earthy mushroom flavour.
- Difficulty: Difficult
- Prep Time : 30 mins |
- Cook Time : 6:40 hours
1 Tbsp (15 ml) garlic, roasted
1 Tbsp (15 ml) good quality balsamic vinegar
1 Tbsp (15 ml) Dijon mustard
1 ¼ – 2 C (300 – 500 ml) vegetable or olive oil
¼ C (60 ml) balsamic vinegar reduction
squeeze of lemon juice
salt to taste
the gills from 20 Portabello mushrooms
¼ C (60 ml) olive oil
1 sprig thyme
2 whole garlic cloves, peeled
1 chilli, split in half lengthways
500 g Portabello mushrooms, chopped
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) chives, chopped
1 Tbsp (15 ml) parsley, chopped
100 g thick cream cheese
Preheat the oven to 200 °C.
Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil and wrap in tinfoil. Roast for 30-40 minutes until golden brown.
Mash the roasted garlic to a fine paste, adding a touch of salt to assist with this process.
Combine the garlic, egg yolks, balsamic vinegar and mustard in a bowl and whisk together.
Gradually add the oil in a thin stream, continuing to whisk vigorously, until everything is incorporated and the aioli has thickened to the desired consistency.
Add the balsamic reduction, a splash of lemon juice and adjust the seasoning to taste. Refrigerate until needed.
Preheat the oven to 70 °C.
Remove the black gills from the inside of the Portabello mushrooms and place on a baking tray.
Place in the oven and dry for 6 hours. Once dried, place in small blender and blend to make a powder, season with finely ground salt and black pepper. Set aside.
In a shallow frying pan heat the oil and add the onion, thyme, garlic and chilli. Cook gently until softened and then add the mushrooms and continue to cook turning gently regularly.
Add the lemon juice and continue to cook until all of the moisture has cooked away.
Remove from the heat and allow to cool. Remove the garlic, sprig of thyme, and chilli from the mixture. De-stalk the thyme and finely chop the leaves as well as the garlic and chilli. Add these ingredients, plus the herbs, back to the mixture. Add the cream cheese and mix to combine.
Roll tablespoon sized pieces of mixture into balls and then roll in mushroom dust. Serve with balsamic aioli.