Mushroom and goats cheese tian

Mark Sargeant turns rustic, earthy-tasting mushrooms into an elegantly creamy starter or vegetarian main course
By Mark Sargeant
Mushroom and goats cheese tian
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 8 portobello mushrooms
  • 1-2 tbsp olive oil
  • 30-50 g butter
  • 200 g creme fraiche
  • 500 g mixed wild mushrooms
  • 1 bunch thyme, leaves picked
  • 1 bunch tarragon, leaves picked and chopped
  • 100 g soft goats' cheese
  • mixed salad leaves, to serve
  • 1/2 lemon, juice only


1. Peel the portobello mushrooms then cook them with a little olive oil and a knob of butter in a large frying pan.

2. 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.

3. 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.

4. 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.

5. 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.

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