Mushroom and tarragon toast

Name: Mushroom and tarragon toast
Cook time: 30 min
Yield: 4
Cuisine: French
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

Adam Liaw

May 2, 2018

Mushroom and tarragon toasts.William Meppem

easyTime:< 30 minsServes:4

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

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

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.