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.


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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