Truffled mushroom pâté

Ingredients

• 50g dried porcini mushroom
• 2 tbsp butter
• 3 shallots, finely chopped
• 250g chestnut mushrooms, finely chopped
• 2 garlic cloves, crushed
• 250g mascarpone
• ½ tbsp white wine vinegar
• 30g parmesan or vegetarian alternative, finely grated
• 3 tbsp truffle oil
• cornichons and toast, to serve
• 100g salted butter
• 2 tbsp truffle oil
• 3 thyme sprigs, leaves picked
• ½ tsp green peppercorn, crushed
• ½ tsp pink peppercorns, crushed

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