Creamy Tarragon Mushroom
- Cream 170 ml
- Chicken stock cube 1 pce
- Tarragon 2 tbs
- Sourdough bread 2 pce
- Mushroom 170 g
- Salt & Pepper 1 tsp
- Shallot 2 tbs
- Vegetable oil 1 tbs
Step 1
Chop the shallot finely.
Step 2
Take a frying pan preferably with a thick bottom and add the shallots, oil and mushrooms to it.
Step 3
Once the mushrooms are slightly browned and reduced in size add the cream, tarragon and chicken stock cube to it.
Step 4
On a low heat cook the above for approximately 7-8 minutes or until the cream nicely thickens up.
Step 5
Season the creamy mushroom with salt and pepper.
Step 6
Toast the bread.
Step 7
Start playing up your breakfast by placing that creamy goodness over the toast. Serve it with a sprinkle of Parmesan cheese.