Directions

TRUFFLED MASH

1To make the mash, boil the potatoes until very tender. While hot, pass through a moulis, potato ricer or a sieve. Heat the Nuttelex Buttery and milk in a small saucepan until just melted. Add to the potatoes and whisk until it reaches a smooth texture. Add the truffle paste (or truffle oil, if using), taste and season as preferred.

MUSHROOM BOURGUIGNON

1Over a high heat, heat one tbsp olive oil and one tbsp Nuttelex Buttery in a heavy based pan. Add the mushrooms and cook until they begin to darken, but aren’t releasing any liquid - about three to four minutes. Remove the mushrooms from the pan and put aside, with any juices.

2Lower the heat and add the second tbsp of olive oil. Add the chopped carrot and onion, thyme, a few good pinches of salt and several grinds of freshly ground black pepper. Coat everything well and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for another minute.

3Add the wine to the pan, deglazing the pan, then turn the heat up high and reduce by half. Stir in the tomato puree and stock. Return the mushrooms to the pan - including any mushroom juices, and bring to the boil. Simmer for 20 minutes or until the mushrooms are very tender. Add the shallots and simmer for a further 5 minutes.

4While the bourguignon is simmering, mix the remaining Nuttelex Buttery with the flour then stir into the pan. Simmer for a further 10 minutes. If the sauce is too thin for your taste, boil to reduce to the right consistency. Season to taste.

5Place in a serving dish with a generous sprinkle of chopped thyme. Serve with the truffle mash.