Earthy mushrooms on toast.. sounds like breakfast, lunch or dinner to me! I like to use chestnut mushrooms but you can get creative with this one and use all kinds of mushrooms. I am also obsessed with tarragon so I use a blend of parsley and tarragon in my version, it adds a zest that balances the earthiness of the mushrooms. When it comes to butter, there’s no compromise – the better the butter the better the dish! You can also keep the mushrooms whole and serve the toast on the side as a tapas dish – same recipe! If you like things a little spicy you can add a few Chile flakes at the end too.
- Ciabatta, baguette or sourdough
- Sliced fresh mushrooms of choice
- Shallot, finely diced
- Clove garlic, finely diced
- Butter (don’t scrimp on the butter, the mushrooms need to absorb int all!)
- Fresh tarragon chopped
- Fresh parsley chopped
- Salt and fresh ground black pepper
Add about 2 tbsps butter into a cast iron skillet or pan, add a about 2 tbsp diced shallot and 1tsp chopped garlic, let them mingle and dance together for a few minutes on a low heat until the shallot is translucent. Add the sliced mushrooms and turn in the skillet until they are all coated. Add pinch of salt and plenty of freshly ground black pepper, sauté the mushrooms until cooked through – if your pan goes dry, add more butter or a little olive oil to keep things moving. When cooked add the chopped herbs and mix.
Toast the bread of your choice on both sides then spoon the mixture on the top and enjoy!
