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Mushroom and tarragon toast

Adam Liaw
Adam Liaw

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Mushroom and tarragon toasts.
Mushroom and tarragon toasts.William Meppem

A grating of dried shiitake mushrooms at the end gives this simple starter a big hit of umami without breaking the budget on porcini.

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Ingredients

  • 2 tbsp olive oil, plus 1 tbsp for the toast

  • 2 cloves garlic, finely chopped

  • 5 cups sliced brown mushrooms (or a mix of mushrooms)

  • 2 sprigs tarragon, woody stalks discarded

  • ¼ tsp salt

  • freshly ground black pepper

  • 100ml cream

  • 4 thick slices of sourdough bread

  • 2 dried shiitake mushroom caps

Method

  1. Heat a heavy frying pan over medium heat and add 2 tbsp of olive oil and the garlic. Fry the garlic for about 30 seconds until fragrant, then add the mushrooms, tarragon, salt and pepper. Fry for about 6 minutes, stirring frequently, until the mushrooms are softened and golden. Add the cream and stir through the mushrooms, simmering for a minute or two until thick and creamy.

    Heat a grill pan over a high heat. Brush the sourdough slices with the extra olive oil and grill on each side until well toasted. Top each piece of toast with a generous amount of mushrooms and, using a rasp grater, grate over the dried mushroom caps. Finish with a grind of black pepper and serve.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaws-mushroom-and-tarragon-toast-20180423-h0z4qj.html