"No-nonsense comfort food, that’s the kind of food I like; quick, easy & rustic."
Suitable for any time of day: a savory breakfast, a quick lunch or an easy dinner, this classic dish with a twist has it all.
Don’t toss leftover stale bread away, it makes delicious toast, in this dish it is a key element.
- 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
For a subtle garlic flavor, cut the glove of garlic in half and rubb the bread slices with it.
Save the leftover garlic to bake with the mushrooms.
Coat the slices 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.
Clean the dirt off the mushrooms with a brush.
Tip: Don't wash them; mushrooms are like sponges, they'll absorb the water and become very dense.
Cut the shallot in fine rings.
Use a large pan on a hot stove to sear the mushrooms.
Tip: Make sure you don't 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 flavour will overpower if you do.
Season with salt and pepper
Add the fresh tarragon and the balsamic vinegar. Let it caramelise and reduce for a minute..
Divide the mushroom mix over the toast. Finish off with some Maldon seasalt.
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