Alison’s Tarragon and Garlic Mushrooms

Introducing variation in recipes doesn’t always work. It relies on some consideration being given to the balance of flavours and textures involved, but it can be an inspirational way to enjoy a dish again in an alternative way.

This just works completely. There’s something about the aroma of fresh tarragon that draws me in over the familiar smell of hot garlic. It’s a herb I avoided in my early years of cooking because I developed the belief that it didn’t agree with me – like so many of us, though, it was just that I’d eaten a dish which happened to have tarragon in it and I subsequently blamed its distinctive aroma for years. I’m sure there’s a moral in there somewhere. Never say never – there’s almost always a way back! Thank you, Alison!

 

handful of fresh tarragon leaves, chopped

small handful of flat-leaf parsley, chopped

2 large garlic cloves, crushed

30g (¼ cup) dairy-free butter, warmed to soften

200g (½lb) chestnut mushrooms, quartered

sea salt and ground black pepper to season

some good artisan bread, cut thick for toasting

* Mix the herbs, garlic and dairy-free butter together in a bowl. Add to a large frying pan and heat through until just beginning to sizzle. Add the mushrooms and toss through the hot butter. Fry on a medium heat for 5–6 minutes until just cooked through, then increase the heat to high for the last 2–3 minutes to gain a caramelised edge on the mushrooms. Season with salt and pepper as required.

Serve immediately on your favourite toasted bread.