Maiale Alla Montanara

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 large pork chops
• 10 tbsp Italian olive oil
• salt
• freshly ground black pepper
• 20 thin asparagus
• 1 medium onion
• 100g/3½oz fresh porcini mushrooms
• 100g/3½oz oyster mushrooms
• 150g/5oz round shiitake mushrooms
• 4 tbsp double cream
• 300g/10½oz taleggio
• garlic and rosemary

Also mentioned in the method: oyster

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a grill or grill pan over high heat. Brush the pork chops with 2 tablespoons of the olive oil and season both sides generously with salt and freshly ground black pepper.

2. Grill the chops 5 to 6 minutes per side until the thickest part reaches 145°F (63°C). Rest them under loose foil for 3 minutes.

3. Trim the woody ends from the asparagus. Blanch them in a pan of boiling water for 2 minutes, drain, then toss with 2 tablespoons of olive oil and grill for 3 to 4 minutes until lightly charred.

4. Finely chop the onion and 2 cloves of garlic. Heat 3 tablespoons of olive oil in a large skillet over medium heat and cook them for 5 minutes until soft.

5. Slice the porcini, oyster and shiitake mushrooms. Add them to the skillet with the onion, raise the heat to medium-high and cook for 8 minutes until browned, seasoning with salt and pepper.

6. Finely chop 1 teaspoon of fresh rosemary leaves and stir them into the mushrooms with the double cream. Simmer gently for 3 minutes.

7. Cut the taleggio into small pieces, add to the creamy mushrooms and stir over low heat until melted and smooth. Adjust the seasoning.

8. Spoon the creamy mushrooms onto warm plates, top with the chops and arrange the asparagus alongside. Serve immediately.