Tarragon Mushroom Toast

A no-nonsense comfort food—quick, easy & rustic.
— An

This recipe is suitable for any time of day:  savory breakfast, quick lunch, or an easy dinner, this classic dish with a twist has it all.




  • 2 slices (sourdough) bread thickness 1,5 to 2 cm - preferably stale bread
  • 1 large garlic clove - peeled
  • 1 small shallot - in fine rings
  • 200g mushrooms (mix) 
    Tip: Replace with wild mushrooms when in season
  • hand fresh tarragon
  • 1 Tbs to 2Tbs balsamic vinagar
  • good quality olive oil
  • sea salt (Maldon salt)
  • ground black pepper

Tarragon Mushroom Toast

Clean the dirt off the mushrooms with a brush. Don’t wash them—mushrooms are like sponges; they'll absorb the water and become very dense.

For a subtle garlic flavor, cut the glove of garlic in half and rub it on your sliced bread. Save the leftover garlic to bake with the mushrooms.

Coat the bread with a bit of olive oil.

Grill both sides for a few minutes in a grill pan on a very hot stove or broil in the oven. The bread should be crisp on the outside and soft in the middle.

Cut the shallot into fine rings.

Use a large pan on a hot stove to sear the mushrooms. Make sure not to crowd the pan, otherwise they won't sear, but steam.

Turn the heat down to medium. Add the shallot and leftover garlic. No need to cut the garlic, the flavor can overpower if you do. Season with salt and pepper

Add the fresh tarragon and the balsamic vinegar. Let it caramelize and reduce for a minute.

Divide the mushroom mix over the toast, then finish it off with some Maldon sea salt.





    recipe, foodAn De Smedt