Mushrooms on sourdough with tarragon oil
This simple but oh-so-tasty mushroom dish is great for brunch but equally good for a light mid-week dinner. Herb-based finishing oils like the Tarragon Oil in this recipe are an easy way to bring a...
Ingredients
- ¾ cup tarragon leaves
- ¾ cup flat-leaf parsley leaves
- ¾ cup extra virgin olive oil
- Sea salt
- 2 tbsp extra virgin olive oil, plus extra for brushing
- 40 g butter
- 600 g mushrooms, trimmed and sliced
- 2 cloves garlic, minced plus an extra whole clove
- Salt
- Freshly ground black pepper
- Juice of ½ a lemon
- 4 slices sourdough, thickly sliced
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