Mushrooms and Truffle Oil, the perfect combination

I can honestly say that I am totally shocked that my last post was in June. I knew it had been a while, but goodness me! Life has been extremely busy. Summer holidays, an unprecedented busy time at work, kids back to school and here we are! OCTOBER. I was disturbed to see mince pies in the supermarket today. Not because I don’t like them, They are actually a favourite Christmas thing, but October, really? Its been unseasonable warm here in the South East of England. Stanley and I took a stroll through the Heath on the way home from school on Friday and the low winter sun peeking through the autumn leaves was gorgeous.


I haven’t been cooking very much at all, at least not cooking or thinking up any fun recipes. The kids have been eating an early tea after school and by the time he and I eat dinner, its been pasta ALOT and salads. On the sofa, 10 minutes of TV before falling asleep. I did manage to fit in an eye-test in though, I am feeling very middle-aged now that I need glasses all the time. On the upside, Daisy and I now look like twins in our matching specs!…


One lovely thing that has given me the jolt I needed to get cooking and writing again is this… The lovely people at kindly sent me some gorgeous Truffle Oil products to try. And try I did! I’m going to follow up with another recipe, but this one is a perfect quick supper using their Salsa Tartufata. All their products are made in Italy by small producers using only love and their best ingredients. Made locally in small batches, you really cannot buy this stuff in supermarkets. You can find more info here


You will need:

1 x Pack Jus Roll puff pastry – 320g

Creme Fraiche, about 3-4 heaped tablespoons

250g Closed Cup Chestnut Mushrooms, sliced.

1 x leek, trimmed and clicks thinly

25g butter

3 x teaspoons of Salsa Tartufata (truffle sauce with porcini mushrooms)

A handful of chopped flat leaf Parsley

Salt and pepper

Pre-heat your over to 180 degrees.

  • Grease a large, shallow baking tray with butter and lay the puff pastry sheet gently on it. using a sharp knife, score all around the edge, about a centimetre in, the area of pastry outside the line will puff up when it cooks and form a sort of wall around the ingredients.
  • Next, spread the creme fraiche all over the pastry, inside the scored line and season well with pepper. Set aside.
  • Heat the butter in a small trying pan and add the mushrooms, fry gently until cooked, but not coloured, a few minutes, addthe parsley and stir in. Remove from the pan using a draining spoon and set aside.
  • Into the same pan, with the butter mixture, add the leeks and cook these until soft. Once cooked set aside.
  • Spoon the Mushrooms onto the pastry base and then add the leeks.


  • Drizzle a few tea-spoons of the gorgeous and rich Truffle mixture all over the mushrooms and leeks, sprinkle over some salt.
  • Bake of about 20-25 mins, till the leeks are slightly charred and the edges are brown and crispy



Don’t forget to check out to see what other lovely thing they have!