These mushrooms have a deep, savoury flavour that’s lifted with a spritz of lemon and a glossy slick of butter. The addition of mustard and tarragon make it a perfect accompaniment for meats and breakfast.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a heavy based frying pan, over a medium high heat, sauté the mushrooms with a knob of butter and glug of oil, until golden and charred.
It’s important not to add salt at this stage as it will draw out of the water from the mushrooms and make them soggy, rather than golden and charred.
Add the butter, tarragon, mustard, and a good squeeze of lemon juice. Turn off the heat, and stir. Season with salt and pepper and serve.
Bon app! R
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