Home > Recipes & Trends > Sour dough crumpet with wild mushroom and whipped mascarpone

  • Ingredients

    • 20g Yeast

    • 240ml Warm milk

    • 1tsp Salt

    • 1tsp Caster Sugar

    • 470g Plain flour

    • 1/2tsp Baking powder

    • 200g Wild mushroom

    • 1 clove Garlic

    • 3g Truffle

    • 3g Truffle oil

    • 20g Butter

    • 100g Mascarpone

    • 1g Black pepper

  • Method

    • 1 Combine the milk and yeast, leave to stand for 5 minutes.

    • 2 Add the milk, salt, sugar then the flour. Whisk until smooth and rest for 30 minutes.

    • 3 Then, add the baking powder dissolved in a splash of water.

    • 4 Heat a non stick pan and cook the mixture inside ring moulds.

    • 5 Turn over when the holes appear and cook until golden.

    • 6 Whisk the mascarpone and black pepper in a food processor until the texture becomes light. Keep refrigerated.

    • 7 Saute the wild mushrooms on a high heat, remove from the heat, add the butter, parsley, truffle oil.

    • 8 Season to taste and finish with a generous shaving of fresh truffle.