Using a food processor, blend up onion and garlic in 1 batch. And mushrooms in the other.
On a large pot on saucepan, melt the butter, then saute off the onion and garlic. When aromatic, slowly cook off the mushrooms until almost dry. Season with salt and pepper and truffle oil
Mix the cream cheese, milk and chopped parsley until smooth.
Pipe the cream cheese onto Rice Cracker followed with your mushroom duxelle.
Note
Get Vegetable Stock Cubes for this too
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
