Step 1

Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water.

Step 2

Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes.

Step 3

Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes.

Step 4

Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.

Step 5

Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth.

Step 6

Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley.