Mushrooms with tarragon, cream and garlic
2 servings
40 minutes
This exquisite recipe transports us to the atmosphere of European gastronomy, where the simplicity of ingredients merges with delicate flavors. Mushrooms soaked in the creaminess of mascarpone gain richness, while tarragon adds refreshing anise notes. A light garlic aroma and toasted rye bread create a harmony of textures and tastes. The dish pairs perfectly with white wine and can serve as an elegant appetizer or the basis for a light dinner. It embodies the coziness of home cooking with touches of sophistication that European cuisine is renowned for. The magnificent combination of creaminess, herbal aroma, and tender mushroom texture makes it truly special.
1
Heat 1 tbsp of olive oil in a pan, add shallots and sauté until soft, then add mushrooms and sauté, stirring, until soft, golden brown, and most of the liquid has evaporated.
- Olive oil: to taste
- Shallot: 2 heads
- Button mushrooms: 6 pieces
2
Add the broth and simmer for about 1 minute, then add the mascarpone and most of the tarragon, bringing it to a boil.
- Vegetable broth: 1 tablespoon
- Mascarpone cheese: 2 tablespoons
- Chopped tarragon leaves: to taste
3
Toast the bread and rub it with garlic. Spread the mushroom mixture on the bread and sprinkle with tarragon.
- Rye bread: 4 pieces
- Garlic: 1 clove
- Chopped tarragon leaves: to taste