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• Porcini mushrooms: clean and slice the porcini mushrooms. In a frying pan, heat the oil with a clove of poached garlic; when the oil starts to smoke remove the garlic, add the mushrooms and sauté them. Add salt, a drop of white wine, tarragon, and timur pepper.
• Tête de Moine: cut a slice of 1cm (80g), scald it on both sides in a non-stick frying pan (with the help of a spatula) to obtain a hazelnut colour.

Plating:
Arrange the porcini mushrooms in the centre of a shallow dish, and place the cheese on top.