Taleggio cheese toastie with mushroom

Laurie Black

1. 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.
2. 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.
3. 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.