Recipe n°37

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. 

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