Recipe: Mushrooms on toast

This is one of my all time favourites as a starter: quick, dead simple and delicious.

So, for two, you will need:

  • 400 grams of mushroom (chestnut or portobello works great!)
  • 200 ml single cream
  • 2 slices of sourdough bread
  • 2 tbsp of tarragon 
  • A garlic clove
  • Butter
  • Salt and pepper


  • Clean and slice the mushrooms. Melt a generous knob of butter in a frying pan on high heat.
  • Add the mushrooms, tossing frequently, until they brown a bit. Remember not to over cook the mushrooms, we want to keep a bit of a bite to them. Reduce the heat and add the cream and tarragon and season to taste.
  • Toast the sourdough slices. Cut the garlic clove in half and rub the toasts.
  • Arrange a toast on each plate and spoon the creamy mixture over them.

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