1. Preheat your grill to 200C.
  2. Sauté shallots in olive oil with the leek, thyme and garlic on a medium heat. Once caramelised add the chopped mushrooms and cook for a further 15 minutes.
  3. Soak the dried porcini in hot water for at least 5 minutes.
  4. Add the lemon juice (and zest), mustard, nutmeg, truffle oil, soaked mushrooms and mascarpone with the chopped tarragon and cook for a further 5 minutes. Season generously.
  5. Whiz the mixture in a Magimix or blender, pulsing so as not to cream, keeping it coarse.
  6. Transfer the mushroom mix into an ovenproof dish and put your taleggio on top, then place under the grill.
  7. Once golden and bubbling, take out and sprinkle with chopped pine nuts and a little chopped tarragon.
  8. Serve immediately with the asparagus.


Shopping List

  • 2 shallots, chopped
  • 1 leek, chopped
  • 3 garlic cloves, finely chopped
  • pinch of thyme
  • chestnut mushrooms and portobello, roughly chopped
  • dried porcini
  • truffle oil
  • 1 lemon and zest
  • 1 heaped tbsp mascarpone
  • 1 heaped tsp mustard
  • tarragon, big pinch
  • plenty of sea salt and pepper
  • taleggio
  • toasted pine nuts, roughly chopped
  • asparagus