Chestnut mushroom, cream cheese & tarragon

Dan Doherty

Dan Doherty

6th September 2016

Chestnut mushroom, cream cheese & tarragon

Mushrooms on toast is a classic, found in pubs and restaurants all over the country. From
simple button mushrooms to luxurious morels with Madeira and cream, there’s something
so comforting about this dish, I never get bored with it. You can use whichever mushrooms
you prefer – there is no right or wrong. I use chestnut because I love their subtle nuttiness
and they are a little bigger than button.

Serves 2
Preparation time: 5 minutes
Cooking time: 10 minutes


  • olive oil
  • 100g (3.oz) chestnut mushrooms,
  • stems removed, sliced 2–3mm
  • (about ⅛ inch) thick
  • sea salt flakes and freshly ground
  • black pepper
  • 10g (.oz) butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons cream cheese
  • 2 slices of sourdough bread
  • a pinch of finely chopped
  • fresh tarragon


Heat a small frying pan over a medium heat, and add a drizzle of olive
oil. When it is hot and almost smoking, add the mushrooms and turn
up the heat to high. Allow the mushrooms to colour, and if any juice
comes out, let it reduce. Aft er 3–4 minutes the mushrooms will be
softened and the juice absorbed back in. Season with salt and pepper.
Add the butter and allow to foam, then add the shallots and garlic and
cook for about 3 minutes, until they start to soften. Add the cream
cheese and stir through, then turn off the heat and set aside until you’re
ready to serve.
Heat a griddle pan over a medium heat. Drizzle some olive oil on to a
plate and lightly dab each slice of bread in the oil on both sides. Season
with salt and pepper. When the pan is hot, char the bread on both sides
until nicely browned. Set aside on a plate while you prepare the topping.
Reheat your mushrooms and add the tarragon. Stir through and check
the seasoning. Spoon on to the toast and eat immediately.

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