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Ingredients
- olive oil
- shallots 2, finely chopped
- portabellini mushrooms 6 medium, sliced
- vegetable stock a splash
- mascarpone 2 tbsp
- tarragon a handful, chopped
- sourdough 4 slices
- garlic 1 clove, halved
Method
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Step 1
Heat 1 tbsp of olive oil in a pan, add the shallots and cook until soft, then add the mushrooms and cook, turning, until really soft, golden and most of their liquid has evaporated. Add the stock and simmer for a minute then stir in the mascarpone and most of the tarragon and bubble together.
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Step 2
Griddle or toast the sourdough and rub with the cut side of the garlic clove. Pile the mushrooms and sauce on top then sprinkle with extra tarragon.
Nutritional Information
- Kcals 392
- Carbs 42.6g
- Protein 14.4g
- Fat 17g
- Salt 0.9g
- Fibre 5.3g