|100 g||Butter, softened|
|1||Shallot, finely diced|
|1 clove||Garlic, crushed|
|10||Brown mushrooms, trimmed and cut in small dice (Main)|
|4 sprigs||Thyme leaves|
|2 Tbsp||Red wine|
|2 Tbsp||Fresh breadcrumbs|
|4 slices||White bread, firm and crusty|
|200 g||Taleggio cheese, in 3mm slices, or ask the cheese monger to do this with their wire (Main)|
|1 serving||Rocket leaves, or watercress leaves, dressed, for serving|
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- Melt half of the butter in a pan over medium heat and add the shallot and garlic, then the mushrooms. Cook, stirring, for a minute or two until the mushroom just starts to colour, then add the thyme, salt and pepper, stir, cover with lid and cook gently for a further five minutes over low heat until very soft.
- Add the wine, stir, and cook for another minute. Blend half of the mushroom mixture to a paste, using a stick blender in a tall container. Stir in the breadcrumbs and remaining mushroom mixture.
- Use remaining butter to spread on 1 side of each slice of bread — the buttered sides will be the outside of the sandwiches, so place them gently, butter side down, on a clean board. Spread the mushroom mixture thickly on 2 slices. Arrange cheese on top, then place second slice of bread on top of each one, butter side out again. Toast gently in a non-stick pan or sandwich press until golden brown and cheese is melting. Serve immediately, with some dressed salad leaves.
Taleggio cheese is an Italian semi-soft washed-rind cheese made from cow's milk.Read more about taleggio here.