A luxurious, silk-textured spread from the heart of Southwestern France, combining the resilient Hydnum repandum with the legendary depth of black Périgord truffles.
Périgord Truffle-Infused Hedgehog Mushroom Pâté
In the truffle-rich soils of Périgord, Hydnum repandum is used as a stable structural base for a high-fat truffle emulsion. This recipe captures and holds volatile aromatic compounds in a luxurious, silk-textured spread.
Culinary Physics
Hydnum repandum is unique for its low water content and high cellular density. When confited in fat, it creates a stable matrix for emulsion where truffle compounds bind to lipids, ensuring a potent aroma.
Terroir Narrative
Périgord is the spiritual home of French rustic luxury. This dish represents the sous-bois preservation tradition, using the abundant "Pied de Mouton" to stretch the precious truffle harvest.
Prep
Cook
Rank
Kcal
Region
30 Min
45 Min
Grand Officier
320
Périgord, FR
Master Recipe
600g Hedgehog Mushrooms (Hydnum repandum).
15g Black Périgord Truffle.
150g Unsalted Butter.
2 Shallots, minced.
30ml Cognac.
100ml Heavy Cream.
Technique
1. Confit: Sauté mushrooms and shallots in butter over low heat for 20 minutes to evaporate moisture.
2. Deglaze: Add Cognac and flash-burn the alcohol, then return to a simmer.
3. Emulsion: Stir in cream, reduce, then blend with remaining butter and truffle until silk-smooth.
4. Setting: Seal ramekins with melted butter and refrigerate for 24 hours to develop aromatics.
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