Olive Magazine

Creamy mushrooms and tarragon on garlic sourdough

Published: October 7, 2015 at 9:48 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

The perfect vegetarian dinner party starter for a Christmas party or a great midweek supper with a lemon and olive oil dressed green salad. Your can use any fresh mushrooms you can find here or a mixture.

  • Vegetarian
Nutrition:
NutrientUnit
kcal392
fat17g
saturates0g
carbs42.6g
sugars0g
fibre5.3g
protein14.4g
salt0.9g
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Treat yourself to mushrooms and tarragon on sourdough, then also check out our mushroom pasta, mushroom gnocchi and mushroom ravioli.

For more recipes using tarragon, check out our tarragon butter chicken, tarragon and vermouth mussels and new potatoes and tarragon.

Ingredients

  • olive oil
  • 2 shallots, finely chopped
  • 6 medium portabellini mushrooms, sliced
  • a splash vegetable stock
  • 2 tbsp mascarpone
  • a handful tarragon, chopped
  • 4 slices sourdough
  • 1 clove garlic, halved

Method

  • 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.

  • 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.

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