Special Diet

Creamy Tarragon Mushrooms on Brioche Toasts

cook 20 mins
  • 8 slices brioche
  • 150 g (5 oz) butter
  • 2 banana shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped (optional)
  • 300 g (10 oz) mixed wild mushrooms (such as chanterelle, cep, girolle and oyster), trimmed and sliced
  • 4 tablespoons crème fraîche, plus extra to garnish (optional)
  • 2 tablespoons finely chopped tarragon
  • 1 tablespoon finely chopped flat leaf parsley
  • salt and pepper
  • Lightly toast the brioche slices and keep warm.
  • Heat the butter in a frying pan and sauté the shallots, garlic and chilli, if using, for 1–2 minutes. Now add the mushrooms and stir-fry over a moderate heat for 6–8 minutes. Season well, remove from the heat and stir in the crème fraîche and chopped herbs.
  • Spoon the mushrooms on to the sliced brioche and serve immediately, with an extra dollop of crème fraîche if desired.
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