Mushrooms and tarragon on buttery toast

Neil Forbes
10 - 20 mins

Comfort food at its best by award-winning chef Neil Forbes of Café St Honore in Edinburgh.

4 Slices of good bread, I like a nice sourdough
4 Large handfuls of mushrooms, whatever you have in your fridge, stalks removed, wiped then sliced
1 Large banana shallot, peeled and finely chopped
2 Cloves of garlic, peeled and finely chopped
A few tarragon stalks, chopped
A handful of curly parsley, chopped
A splash of Madeira
100ml Double cream
100g Butter
A splash of rapeseed oil
Melt half the butter and half the oil in a large frying pan and fry the bread until golden on both sides. Season and set to one side.
Heat the remaining oil and butter in a clean pan and fry the shallots and garlic. Then add the sliced mushrooms and cook for a few minutes on a high heat. When the mushrooms start to brown, add the Madeira and deglaze the pan. Cook until the liquid is reduced then stir in the cream and bring to the boil. Season to taste then add the chopped tarragon and parsley. Reduce until a nice consistency is achieved
To serve, spoon this mix over the warm toast and serve at once.