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Mushrooms and tarragon on buttery toast

Mushrooms and tarragon on buttery toast

Comfort food at its best by award-winning chef Neil Forbes of Café St Honore in Edinburgh.
By Neil Forbes
Serves 4
Prep/Cook time: 10-20 minutes
two slices of crisp toasted bread topped with sliced mushrooms

Ingredients

4 slices of good bread such as sourdough
Frozen bread works well. Defrost at room temperature or toast straight from frozen.
4 large handfuls of mushrooms, stalks removed, wiped then sliced
Whatever you have in your fridge
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
Feel free to substitute for other dried or fresh herbs you have already - dried mixed herbs works just as well
A splash of Madeira
100ml double cream
100g butter
A splash of rapeseed oil

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. 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.

  2. 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.

  3. 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.

  4. To serve, spoon this mix over the warm toast and serve at once.

Make the most of your leftovers
Store in
Not applicable
Time
Not applicable
Where to store
Not applicable
Reheat
Best served fresh

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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