How to make creamy garlic and tarragon mushrooms on sourdough toast

Move over beans on toast. Simple yet indulgent, these garlic mushrooms on lightly-griddled sourdough take it up a notch

Add tarragon and mascarpone and never look back (Very Lazy)

Mushrooms on griddled sourdough

Prep: 5 minutes
Cook: 10 minutes

Serves 2

400g mushrooms (portobello, chestnut or mixture of wild), sliced
2 tbsp butter
2 tbsp olive oil
2 tbsp Very Lazy Chopped Garlic
3 tbsp mascarpone
2 tbsp chopped tarragon
2 slices sourdough (or other rustic bread) brushed with 3 tbsp olive oil

Heat the butter and oil in a large frying pan until hot.

Add the mushrooms and cook for 3 minutes, or until nearly cooked. 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.

Add the Very Lazy Chopped 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 toast.

For more light recipes, visit the Very Lazy website