Mushroom and Walnut Rillettes

Place the dried porcini in a small bowl and pour over the boiling water. Set aside to rehydrate for 20 minutes, then lift out the porcini and squeeze them dry, reserving the soaking liquid. Finely chop the rehydrated porcini and strain the soaking liquid through a fine sieve lined with a piece of kitchen paper.

Finely dice the shallots and mince the garlic. Roughly chop all fresh mushrooms. Toast the walnut halves in a dry frying pan over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool, then roughly chop.

Melt 60g of the butter in a wide, heavy-based frying pan over medium heat. Add the shallots and cook for 6–8 minutes, stirring occasionally, until completely soft and translucent but not coloured.

Add the garlic, thyme and rosemary and cook for 1–2 minutes, stirring constantly, until fragrant.

Raise the heat to medium-high. Add all the fresh mushrooms and the chopped rehydrated porcini in a single layer. Leave undisturbed for 3–4 minutes until the undersides develop a deep golden sear.

Stir the mushrooms and continue cooking for 15–20 minutes, stirring every few minutes, until all liquid has fully evaporated and the mushrooms are deeply caramelised and beginning to catch on the pan.

Pour in the cognac and allow it to bubble and reduce for 1 minute, scraping up any browned bits from the pan.

Add 100ml of the reserved porcini soaking liquid and cook for a further 4–5 minutes until the liquid has completely evaporated and the mixture is nearly dry.

Remove the pan from the heat and leave to cool for 10 minutes. Transfer two-thirds of the mushroom mixture to a food processor with the remaining 40g of cold butter, the crème fraîche and sherry vinegar. Pulse 8–10 times until a rough, spreadable paste forms — it should retain visible texture, not be smooth.

Fold the blended mixture back into the reserved whole mushroom pieces in a bowl. Stir in the chopped walnuts and parsley. Season assertively with flaky salt and black pepper.

Pack tightly into ramekins or a serving jar, smooth the top, and press a few walnut pieces and thyme leaves into the surface. Cover and refrigerate for at least 2 hours to allow the flavours to meld and the rillettes to firm.

Remove from the refrigerator 20 minutes before serving to allow the butter to soften slightly. Serve with sliced crusty bread and cornichons.