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

Ingredients

  • 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

Method

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you