Tarragon-flavoured porcini mushrooms, Tête de Moine, timur pepper
- Tête de Moine
- 800g porcini mushrooms
- 15g dried tarragon
- Timur pepper
- Extra virgin olive oil to taste
- Salt to taste
- Poached garlic clove
- White wine
- Porcini mushrooms: clean and slice the porcini mushrooms. In a frying pan, heat the oil with a clove of poached garlic; when the oil starts to smoke remove the garlic, add the mushrooms and sauté them. Add salt, a drop of white wine, tarragon, and timur pepper.
- Tête de Moine: cut a slice of 1cm (80g), scald it on both sides in a non-stick frying pan (with the help of a spatula) to obtain a hazelnut colour.
Arrange the porcini mushrooms in the centre of a shallow dish, and place the cheese on top.