Ingredients
| 200g washed-rind cheese at room temperature, such as taleggio or I used The Hunted from Remutaka Pass Creamery | |
| 80ml extra virgin olive oil, plus extra to serve | |
| 2 cups mixed mushrooms such as oyster, shiitake, Swiss browns, portobellos, enoki | |
| 2 tablespoons chives, finely chopped |
Serve with Oxtail & pork belly pie.
Instructions
| 1. | Leave the rind on the cheese and place it into a benchtop mixer with a paddle attachment. |
| 2. | Beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is really creamy. |
| 3. | Put it aside somewhere warm so that the cheese remains soft (if you wish to pipe the cheese for serving put into a disposable piping bag at this stage or you can just spoon on the cheese if preferred). |
| 4. | Heat the oil in a frying pan. Add the mushrooms and fry gently for 4-5 minutes until golden. |
| 5. | Add the chives and season with salt and pepper. |
| 6. | To serve, place the pies on serving plates and arrange the mushrooms around them. |
| 7. | Pipe or spoon the cheese among the mushrooms and drizzle with a little more of the olive oil. |
Photography Amber-Jayne Bain
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