Ingredients
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60 g unsalted butter
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4 garlic cloves, sliced and chopped
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1 lemon, juice of
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400 g mushrooms, sliced thickly
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1 cup half & half light cream
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3/4 tablespoon parsley, chopped
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3/4 tablespoon oregano, chopped
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3/4 tablespoon tarragon, chopped
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freshly ground salt and pepper, to taste
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4 slices sourdough bread, toasted (and buttered)
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tarragon leaf (to garnish)
Instructions
- Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
- Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
- Add the lemon juice and cook a further minute.
- Gradually add the light cream and cook gently until the mixture thickens.
- Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
- Divide mixture among hot toast slices.
- Garnish with tarragon leaves and serve immediately.
- Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.