Mushroom Ragu and Goat Cheese on Toast

  • Servings: 4
  • Prep Time: 5 mins
  • Cooking Time: 20 mins
  • Total Time: 25 mins
  • Difficulty: **


  • 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




  1. Place a large saucepan on low heat and gently warm the butter.
  2. Chop the shallot into small dice, and combine with the thyme and garlic chive into the melted butter.
  3. Slowly cook the shallots down.
  4. While the shallot mixture is cooking, chop the mushrooms and once the shallots are tender drop the mushroom in.
  5. Add in a pinch of salt and mix.
  6. Cook down until all the juice of the mushroom has evaporated.
  7. Once this is done pour in the wine and cook down until dry.
  8. Toast the sourdough bread to your liking.
  9. Mix though half of the tarragon and parsley into the mushroom ragu.
  10. Top the toast with the ragu, and using a small spoon flake on the goats cheese.
  11. Garnish the dish with remainder of the tarragon and parsley.
Mushroom Ragu and Goat Cheese on Toast