20g dried porcini mushrooms
250ml (1 cup) recently boiled water
15ml (1 tablespoon) olive oil
15ml (1 tablespoon) butter
2 shallots, finely diced
1 clove garlic, minced
Zest of half a lemon
250g (2 cups) button mushrooms, sliced
2 sprigs thyme, leaves picked
20ml dry sherry or brandy (optional)
15ml (1 tablespoon) lemon juice
125g (1/2 cup) medium fat cream cheese
½ teaspoon Stonebarn Truffle Infused Pink Himalayan Salt (Imported by The Truffle Lady SA) 
45g butter, melted
Freshly cracked black pepper

Pour the hot water over the porcini mushrooms and set aside for 15-20 minutes until rehydrated.

Heat the olive oil and butter together in a wide-based saucepan. Add the shallots and sauté until caramelized and soft, about 10-12 minutes. Stir through the garlic and lemon zest and cook for another minute.

Add the sliced mushrooms and cook over high heat until the mushrooms are coloured around the edges. Drain the porcini mushrooms and add to the pan along with the thyme. Deglaze with sherry or brandy, if using, and lemon juice. Season with Stonebarn Truffle Infused Pink Himalayan Salt and black pepper. Cook over high heat until all the juices are evaporated. Set aside to cool. 

Transfer the mushroom mixture to a processor and pulse until fine. Add the cream cheese and blitz to combine. Taste and adjust seasoning if needed. Spoon the mixture into a serving pot, smooth over the top, and chill for several hours.