2 shallots, finely chopped
6 medium portobello mushrooms, sliced
1 splash vegetable stock
2 tbsp mascarpone
1 handful tarragon, chopped
4 slices sourdough
1 clove garlic, halved
- Heat 1 tbsp of olive oil in a pan, add the shallots and cook until soft, then add the mushrooms and cook, turning, until really soft, golden and most of their liquid has evaporated. Add the stock and simmer for a minute then stir in the mascarpone and most of the tarragon and bubble together.
- Chargrill or toast the sourdough and rub with the cut side of the garlic clove. Pile the mushrooms and sauce on top then sprinkle with extra tarragon.