Mushrooms and Tarragon Buttery Toast
Comfort food at its best using up delicious mushrooms. A decadent dish.
- Total Time: 15min
- Serves: 4
Ingredients
- 4 slices of good bread, (IE sourdough)
- 4 large handfuls of mushrooms, whatever you have in your fridge, stalks removed, wiped then sliced
- 1 large banana shallot, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- A few tarragon stalks, chopped
- A handful of curly parsley, chopped
- A splash of Madeira wine
- 1/2 cup butter
- 1/2 cup cream
- A splash of grapeseed oil
Instructions
- Melt half the butter and half the oil in a large frying pan and fry the bread until golden on both sides. Season and set to one side.
- Heat the remaining oil and butter in a clean pan and fry the shallots and garlic. Then add the sliced mushrooms and cook for a few minutes on a high heat. When the mushrooms start to brown, add the Madeira and deglaze the pan. Cook until the liquid is reduced then stir in the cream and bring to the boil. Season to taste then add the chopped tarragon and parsley. Reduce until a nice consistency is achieved
- To serve, spoon this mix over the warm toast and serve at once.
