Creamy garlic & tarragon mushrooms on griddled sourdough.
400g mushrooms (portobello, chestnut or mixture of wild), sliced
2 tbsp butter
2 tbsp olive oil
2 tbsp Very Lazy Chopped Garlic
3 tbsp mascarpone
2 tbsp chopped tarragon
2 slices sourdough (or other rustic bread) brushed with 3 tbsp olive oil
1. Heat the butter and oil in a large frying pan until hot.
2. Add the mushrooms and cook for 3 minutes, or until the mushrooms are nearly cooked. meanwhile heat a griddle pan until almost smoking.
3. Griddle the bread for 1 minute on each side, or until well charred. Alternatively, toast under the grill.
4. Add the Very Lazy Chopped Garlic to the mushrooms and cook for a minute more.
5. Add the mascarpone and tarragon and stir well. Season with salt and pepper and serve on the griddled toasts.
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