Starters
International
InternationalGarlic Butter Mushrooms
Pan-fried mushrooms in garlic butter on toast — comforting and quick, scaling up to a wild-mushroom and white-wine version.
Vegetarian
Nut-free
Contains alcohol
Ultimate version
Mixed wild mushrooms, shallot, white wine, cream and tarragon on brioche toast.
Per serving£4.10
Total cost£8.20
Time27 min
Ingredients for 2
- 300 g mixed wild mushrooms , brushed clean, torn
- 50 g butter
- 1 banana shallot , finely chopped
- 2 cloves garlic , minced
- 60 ml dry white wine
- 60 ml double cream
- 1 tbsp tarragon , chopped
- 2 slices brioche , toasted in butter
- salt and pepper , to taste
Method
- Soften the shallot in half the butter over medium heat for 3 minutes without colouring.
- Turn up the heat, add the rest of the butter and the mushrooms, and fry hard for 6 minutes.
- Add the garlic for 1 minute, then pour in the white wine and let it reduce away.
- Stir in the cream and tarragon, bubble for 1 minute and season.
- Pile onto the buttery brioche toast and serve immediately.
Equipment
The three ways, side by side
Budget
Closed-cup mushrooms, spread butter and dried parsley on white toast.
Better
Chestnut mushrooms, fresh thyme and a splash of cream on sourdough.
Ultimate
Mixed wild mushrooms, shallot, white wine, cream and tarragon on brioche toast.
