Breakfast & Brunch

Mushroom Toast with Tarragon Cream

Indulge in the earthy depth of sautéed wild mushrooms perfectly balanced by a luxurious, herb-forward tarragon cream. This sophisticated dish offers a blend of crispy sourdough and velvety sauce that redefines the classic breakfast toast.

Prep

15m

Cook

15m

Serves

Calories

420kcal

Qty	Ingredient
1 lb 450 g	Mixed Mushrooms (Cremini, Shiitake, Oyster)
3 tbsp 42 g	Unsalted Butter
4 slices 4 slices	Sourdough Bread Slices
0.5 cup 120 ml	Heavy Cream
1 tbsp 3 g	Fresh Tarragon, chopped
1 large 40 g	Shallot, finely minced
2 cloves 6 g	Garlic Cloves, minced
2 tbsp 30 ml	Dry White Wine
0.5 tsp 2 g	Salt and Freshly Cracked Black Pepper
1 tsp 5 ml	Fresh Lemon Juice

2 Method

Step 1. Clean the mushrooms using a damp cloth or paper towel to remove debris. Slice the mushrooms into even pieces.

Step 2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once foaming, add the mushrooms in a single layer. Cook without stirring for 3-4 minutes to develop a deep golden crust.

Step 3. Stir the mushrooms and add the minced shallots and the remaining tablespoon of butter. Sauté for 2-3 minutes until shallots are translucent.

Step 4. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom.

Step 5. Reduce heat to medium-low and pour in the heavy cream and fresh tarragon. Simmer for 4-5 minutes until the sauce has thickened and coats the mushrooms beautifully. Stir in the lemon juice and season with salt and pepper.

Step 6. While the sauce simmers, toast the sourdough slices until golden brown and crisp. Rub a raw garlic clove over the surface of the hot toast for extra flavor if desired.

Step 7. Spoon the creamy mushroom mixture generously over each slice of toast. Garnish with additional fresh tarragon and serve immediately.

·
Avoid washing mushrooms under running water; they act like sponges and won't brown properly if they are waterlogged.
·
For the best texture, use a mix of mushrooms like oyster and shiitake to provide different levels of chewiness and flavor.
·
Don't crowd the pan. If your skillet is small, sauté the mushrooms in batches to ensure they sear rather than steam.
·
A squeeze of lemon juice at the end is essential to cut through the richness of the cream and butter.

? FAQ

Can I use dried tarragon instead of fresh?

Yes, but use only 1 teaspoon as dried herbs are more concentrated. Fresh tarragon is highly recommended for its bright, anise-like flavor.

What is the best bread for mushroom toast?

A thick-cut sourdough or a rustic levain works best because the sturdy crust can hold the weight of the creamy mushrooms without getting soggy.

How can I make this recipe vegan?

Replace the butter with olive oil or vegan butter, and use a full-fat oat cream or cashew cream in place of the heavy cream.

Can I prepare the mushroom mixture in advance?

You can sauté the mushrooms and shallots ahead of time, but it is best to add the cream and tarragon just before serving to maintain the best texture and color.

Statement

Mushroom Toast with Tarragon Cream

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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