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Inspiré with fig and nut paste, garnished with marinated oyster mushrooms

Inspiré with fig and nut paste, garnished with marinated oyster mushrooms

4 portions


  • 100 g (3½ oz) Dried black figs, Hot water
  • 3 g (½ tsp.) Fresh ginger, chopped, Water
  • 60 g (2 oz) Walnuts
  • 10 ml (2 tsp.) Red port wine
  • 400 g (14 oz) Oyster mushrooms
  • 60 ml (4 tbsp.) Olive oil
  • 1 pinch Salt
  • 1 Sprig of fresh thyme
  • 1 Clove of garlic
  • 60 ml (4 tbsp.) Sherry vinegar
  • 1 Inspiré cheese
  • 4 Slices of country bread, toasted


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day before

  • Soak the figs in hot water for 20 minutes. Drain.
  • Put half of the figs, the chopped ginger and a small amount of water in a small saucepan.
  • Simmer for twenty minutes.
  • In a food processor, blend figs, walnuts and red port into a smooth paste.
  • Place the paste between two sheets of parchment paper and roll the paste ½ cm thick using a rolling pin. Refrigerate.
  • In a skillet, sauté the oyster mushrooms with olive oil, salt, thyme and garlic.
  • When cooked, add vinegar and reduce completely. Set aside.

The day of

  • An hour before serving, slice the Inspiré in half horizontally.
  • Cut a circle of fig and nut paste the same size as the cheese and place it between the two layers of cheese.
  • Allow it to set on the counter so the flavours can combine.


  • Slice the cheese into four equal parts.
  • Place the marinated oyster mushrooms on the side of the plate and serve the slices of toasted country bread in a breadbasket.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines