Tarragon Mushrooms on Toast
Mushrooms in a Tarragon Cream Sauce are luscious things that can be served at virtually any meal from brunch onwards. So good are these that I don’t know why more Brasseries don’t serve these as a starter for vegans and others alike. They other great thing about these is that they only take about 15 minutes to put together. If you want to add a little razzle dazzle drizzle over a little truffle oil to make this dish really opulent.
These make a great brunch or supper dish served on toast. But the mushrooms and their sauce have a place well beyond that. Spoon this sauce over a whole roasted celeriac, stuffed or otherwise, and you’ve got a centre piece to be proud of.
If the tarragon flavouring is not to your taste at brunch or another time, replace it with fresh thyme.
Ingredients
Serves 2 as a meal; 4 as a starter
1 large tbs tarragon leaves, finely chopped with a few extra leaves for a garnish
2 good pinches red chilli flakes
4 slices of sourdough, toasted when the ‘shrooms are ready.
Salt to taste
400g brown chestnut mushrooms, sliced
olive oil
4 cloves garlic, chopped finely
75ml vegan cream
Method
Put the olive oil in large frying pan and warm through. Add the sliced mushrooms and fry on a medium heat for about 8 minutes or until the mushrooms have browned and any liquid that has escaped has evaporated.
Add the garlic and the chilli flakes and fry for a further minutes.
Add the cream and stir together. Stir through the chopped tarragon.
If necessary switch the heat a little to thicken the cream so that the mushrooms are left with a creamy coating. You want a creamy finish not a pool of runny liquid.
Taste to see if you need some salt, put 2 slices of sourdough on each plate and spoon on the mushrooms. Garnish with a few whole tarragon leaves and you are ready to eat. Yum.
