Creamy mushrooms and tarragon on garlic sourdough

  • serves 2
  • Easy

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.



  • 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


  • 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.

Nutritional Information

  • Kcals 392
  • Carbs 42.6g
  • Protein 14.4g
  • Fat 17g
  • Salt 0.9g
  • Fibre 5.3g