Mushrooms on sourdough with tarragon oil.jpg

Mushrooms on sourdough with tarragon oil

This simple but oh-so-tasty mushroom dish is great for brunch but equally good for a light mid-week dinner. Herb-based finishing oils like the Tarragon Oil in this recipe are an easy way to bring a pop of freshness and flavour to dishes. Try this one with soups, eggs on toast, and sandwiches. The oil will keep in the fridge for a couple of weeks but bring it to room temperature before you use it.

How long will it take?

20 minutes

What’s the serving size?

Serves 4

What do I need?

For the Tarragon Oil

  • ¾ cup tarragon leaves
  • ¾ cup flat-leaf parsley leaves
  • ¾ cup extra virgin olive oil
  • Sea salt

For the Mushrooms

  • 2 tbsp extra virgin olive oil, plus extra for brushing
  • 40 g butter
  • 600 g mushrooms, trimmed and sliced
  • 2 cloves garlic, minced plus an extra whole clove
  • Salt
  • Freshly ground black pepper
  • Juice of ½ a lemon
  • 4 slices sourdough, thickly sliced

How do I make it?

For the Tarragon Oil

  1. Bring a medium saucepan of water to the boil. Add a generous pinch of salt. Add tarragon and parsley leaves and blanch until they are bright green, about 10 seconds.
  2. Remove from heat, drain and place in a bowl of iced water.
  3. Drain again and use paper towel or a clean tea towel to pat dry, trying to remove as much water as possible.
  4. Use a food processor to blend the herbs and olive oil until smooth, then strain through a fine sieve to remove any solids. Keep oil in a clean jar.

For the Mushrooms

  1. Heat a grill pan or the barbecue to high.
  2. In a frying pan over medium-high heat, add olive oil and butter. When butter is foaming, add mushrooms, minced garlic, salt and pepper to taste. Cook, stirring frequently until the mushrooms are tender, about 3 minutes. Add lemon juice and toss to coat the mushrooms.
  3. Brush one side of sourdough slices with extra olive oil (just a light coating). Grill on the oiled side until charred, then rub the charred side with the whole garlic clove.
  4. To serve, top sourdough with mushrooms and drizzle with tarragon oil.

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