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Creamy mushrooms and tarragon on garlic sourdough

Creamy mushrooms and tarragon on garlic sourdough

Name: Creamy mushrooms and tarragon on garlic sourdough
Total time: 40 min
Yield: serves 2
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

Published: October 7, 2015 at 9:48 PM

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serves 2

Easy

Total time: 40 mins

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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

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Alternatives

Complete the dish

Treat yourself to mushrooms and tarragon on sourdough, then also check out our mushroom pasta, mushroom gnocchi and mushroom ravioli. Discover all of our recipes with sour cream.

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal392
fat17g
saturates0g
carbs42.6g
sugars0g
fibre5.3g
protein14.4g
salt0.9g

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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