Mushroom 'Truffles'

4 Tbsp butter

1 clove elephant garlic

2 packed cups clean black trumpet mushrooms

2 packed cups chopped portobello stems

3/4 tsp salt

1 Tbsp tawny port

3 cups juice from roasting mushrooms (you don't have this at home. sorry.)

1 tsp agar agar powder (equals 2 Tbsp flakes)

- secure bonbon molds with rubber bands and set in salt so that they are level

- in large saucepan sweat garlic in butter over low heat until very fragrant

- add portobello stems and 1/2 tsp salt; cover and sweat until portobellos are soft - about 8 minutes

- add black trumpet mushrooms and 1/2 tsp salt and continue to cook 8 more minutes

- add port and cook 1 minute

- add mushroom juice and simmer 5 minutes

- strain mushrooms and reserve liquid (2 1/2 cups)

- in a small saucepan bring reserved liquid and agar agar to a simmer, whisking often

- continue to simmer until reduced by 1/4 cup

- while still hot, puree this liquid with mushroom mixture in blender completely

- transfer to sauce funnel and fill bonbon molds; reserve extra liquid - it can be reheated to make a second batch

- chill completely and remove from molds