PREP TIME 5 minutes
COOK TIME 20 minutes
2 tbsp Pukara truffle oil
40g Ashgrove butter
250g mixed mushrooms, chopped
1 shallot, diced
1 garlic clove, diced
1 tbsp thyme
150ml dry white wine
150g Meander Valley crème fraiche
150g Ashgrove pure cream
2 corn on the cob
1 shallot, thinly sliced
2 brioche buns, cut in half and toasted
In a pan over low to medium heat add truffle oil, butter, mushrooms, shallot, garlic and thyme. Caramelise for approximately 10 minutes. Add in white wine and reduce by half before adding crème fraiche. Continue to reduce for a further 5 minutes.
Meanwhile, using a stand mixer, gently whisk pure cream until it forms soft peaks.
Strain mushroom mixture into a bowl, reserving the sauce. Once cooled, fold the sauce mixture into the whipped cream.
Char corn on a grill or a hob for approximately 2 minutes each side. Remove and cut corn kernels from the cob.
To serve, spread whipped sauce mixture on top of the buns and top with sliced shallots and charred corn.