Mushroom Sauce with Truffle

Finely chop the shallots and place them in a frying pan with 1 tbsp cooking oil. Cook over low heat until transparent.

While the shallots are cooking, chop the mushrooms into small pieces. Add the mushrooms to the pan with the butter and toss.

Add the remaining 2 tbsp oil and continue cooking the mushrooms. Do not be afraid to get some colour on these. Sprinkle the stock powder, if using, and the plain flour over the mushrooms. Stir and cook for a minute to cook out the flour, then add the water. If using liquid stock, add this now.

Cook the mushrooms until all the liquid has gone out of the pan. Taste, and if necessary, add more liquid and continue cooking. You want a full mushroom flavour. When happy with the mushrooms, add the truffle mushroom paste and stir. Add the pasta or gnocchi to the pan to absorb the residual liquid, then stir through the sour cream. Once you have added the truffle mushroom paste, you do not want to cook for too long. Truffles lose their flavour with cooking.