Creamed Mushrooms on Toast

Ingredients

• 60 g unsalted butter
• 4 garlic cloves, sliced and chopped
• 1 lemon, juice of
• 400 g mushrooms, sliced thickly
• 1 cup half & half light cream
• 3/4 tablespoon parsley, chopped
• 3/4 tablespoon oregano, chopped
• 3/4 tablespoon tarragon, chopped
• freshly ground salt and pepper, to taste
• 4 slices sourdough bread, toasted (and buttered) (optional)
• tarragon leaf (to garnish)

Directions

1. 1

   Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.

2. 2

   Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.

3. 3

   Add the lemon juice and cook a further minute.

4. 4

   Gradually add the light cream and cook gently until the mixture thickens.

5. 5

   Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.

6. 6

   Divide mixture among hot toast slices.

7. 7

   Garnish with tarragon leaves and serve immediately.

8. 8

   Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.