No. 12 — Truffle, Parmesan & Black Pepper

Sublime Breakfast Mushrooms

For those whose sautéed mushrooms are a last-minute bolt-on: we cordially invite you to this life-changing recipe. From side dish to showstopper. All it takes is a little Sublime.

Serves 4 | Takes around 20 minutes

  • 400g chestnut mushrooms, halved
  • 2 cloves of garlic, diced
  • 1 banana shallot, diced
  • 15ml Worcestershire sauce
  • 5g ground nutmeg
  • 40g Sublime No. 12 Truffle, Parmesan & Black Pepper Butter
  • 25ml double cream
  • Sea salt and cracked black pepper to taste
  • Rapeseed oil
  1. Sauté the mushrooms, garlic and shallots together in rapeseed oil in a saucepan over medium heat. The key to tender, flavourful mushrooms is to extract and evaporate as much of the moisture as possible without burning them.
  2. Once the mushrooms are a lovely golden colour, add the Worcestershire sauce and nutmeg, stir briefly to coat and then remove from the heat.
  3. Immediately add the Sublime No. 12 Truffle, Parmesan & Black Pepper Butter and stir in to melt.
  4. Add the double cream, stir together to bind, and check for seasoning.
  5. Serve straight from the pan onto a crisp wedge of toast, or as a surprising, delightful addition to a cooked breakfast.

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