Take ½ the butter and cook in a pan over medium high heat until dark brown and nutty smelling, (3-5 minutes)pass through a coffee filter and place in the freezer until hard
Mix together the mascarpone, parmesan, ½ the truffle oil and ½ the chopped truffle, season to taste and place in the fridge until later
Slice mushrooms and chop the garlic
In a hot sauté pan add a little oil and sauté the mushrooms and garlic with a pinch of salt for 45 seconds, place in a strainer or a towel and squeeze out all the juice (if you squeeze hard enough you’ll get about 3floz
In a small sauce pan bring mushroom stock to the boil reduce heat to low add the truffles and slowly add the remaining butter , then add the brown butter season with salt and pepper a couple of drops of lemon juice and the remaining truffle oil keep warm.
Grill the corn
Spread out the mascarpone on a plate or serving dish place the corn on top, spoon the butter sauce over