This easy, relaxed but sophisticated lunch is a delicious treat with a glass of ice cold Sauvignon, enjoy!
Ingredients
800g mushrooms (Portobello, chestnut or mixture of wild), sliced
4 tbsp butter
4 tbsp olive oil
4 tbsp Very Lazy Chopped Garlic
6 tbsp mascarpone
4 tbsp chopped tarragon
4 slices sourdough (or other rustic bread) brushed with olive oil
Method
1. Heat the butter and oil in a large frying pan until hot. Add the mushrooms and cook for 3 minutes, or until the mushrooms are nearly cooked.
2. Meanwhile heat a griddle pan until almost smoking. Griddle the bread for 1 minute on each side, or until well charred. Alternatively, toast under the grill.
3. Add the Very Lazy Garlic to the mushrooms and cook for a minute more. Add the mascarpone and tarragon and stir well. Season with salt and pepper and serve on the griddled toasts.
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Ingredients
800g mushrooms (Portobello, chestnut or mixture of wild), sliced
4 tbsp butter
4 tbsp olive oil
4 tbsp Very Lazy Chopped Garlic
6 tbsp mascarpone
4 tbsp chopped tarragon
4 slices sourdough (or other rustic bread) brushed with olive oil
Method
1. Heat the butter and oil in a large frying pan until hot. Add the mushrooms and cook for 3 minutes, or until the mushrooms are nearly cooked.
2. Meanwhile heat a griddle pan until almost smoking. Griddle the bread for 1 minute on each side, or until well charred. Alternatively, toast under the grill.
3. Add the Very Lazy Garlic to the mushrooms and cook for a minute more. Add the mascarpone and tarragon and stir well. Season with salt and pepper and serve on the griddled toasts.
Recipe courtesy of the Very Lazy brand
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