Mushroom Ragu and Goat Cheese on Toast
- Servings: 4
- Prep Time: 5 mins
- Cooking Time: 20 mins
- Total Time: 25 mins
- Difficulty: **
INGREDIENTS
- 250g Paris brown mushrooms
- 10g tarragon cress
- 2g thyme
- 2g garlic chive
- 2 small shallots
- 10g parsley cress
- 4 large slices sourdough bread
- 200ml white wine
- 50g butter
- Salt
- Pepper
- 125g goat cheese
METHOD
- Place a large saucepan on low heat and gently warm the butter.
- Chop the shallot into small dice, and combine with the thyme and garlic chive into the melted butter.
- Slowly cook the shallots down.
- While the shallot mixture is cooking, chop the mushrooms and once the shallots are tender drop the mushroom in.
- Add in a pinch of salt and mix.
- Cook down until all the juice of the mushroom has evaporated.
- Once this is done pour in the wine and cook down until dry.
- Toast the sourdough bread to your liking.
- Mix though half of the tarragon and parsley into the mushroom ragu.
- Top the toast with the ragu, and using a small spoon flake on the goats cheese.
- Garnish the dish with remainder of the tarragon and parsley.
