Festive Mushrooms

If you can find olive oil scented with truffles, this is your opportunity to use it. A half teaspoon will lend these mushrooms the perfect touch, but even if you don’t have the oil, they’re still delicious.

Ingredients

8 medium mushrooms

Juice of 1/2 lemon

1/2 tablespoon butter, melted

2 tablespoons liver pâté

1 teaspoon cream

Salt and pepper to taste

1 teaspoon truffled olive oil (optional)

Preparation

Wash the mushrooms in running water to remove any sand. Cut off the stems. Soak the mushrooms and stems for 10 minutes in lemon juice and water. Remove, dry, and coat with the butter. Cook for 3 minutes over high heat, then cool on paper towels. Chop the tender part of the stems and mix them with the pâté and cream. Season with salt, pepper, and oil. Use a pastry bag to fill the mushrooms with this mixture. Serve either warm or chilled.