Mushroom and goats' cheese tian

Mushroom and goats' cheese tian Method 1. Peel the portobello mushrooms then cook them with a little olive oil and a knob of butter in a large frying pan.

Season the mushrooms generously with sea salt and pepper then use a round cookie cutter to trim them into neat discs that will fit in your ring moulds. Chop the trimmings finely and combine them with the crème fraîche in a mixing bowl, stirring well. Set aside until ready to serve.

In the same frying pan, cook the mixed wild mushrooms in a little butter until soft. Transfer them to a bowl and add some salt and pepper, the herbs and the goats’ cheese. Mix well.

Assemble the tians by placing one portobello mushroom at the bottom of a ring mould. Spoon in a quarter of the goats’ cheese and mushroom mixture, pressing it down gently, then top with another mushroom, gill-side up.

Dress the salad leaves with a little lemon juice and some olive oil. Remove the tians from the oven and place each one in the centre of a serving plate. Add a pile of dressed salad leaves and remove the ring moulds. Place a spoonful of mushroom-flavoured crème fraîche on the side and serve.