On Wednesday's I play tennis with some lovely ladies, this week my current captain Anne has gifted me a big bunch of Tarragon. One stalk even has some roots so I may soon have a plant of my own. Tarragon is a lovely herb, I love it fresh in dressings and salads. Here I have married it with mushrooms - a very good match, give it a go!
6 large mushrooms
2 baby leeks, finely sliced
2 french shallots, finely diced
2 tbsp chopped Tarragon
3 heaped tbsp sour cream
salt and pepper to taste
olive oil
2 1/2 tbsp butter
Parmesan shavings to serve
Make it happen....
1. Saute the Leeks, shallots and tarragon in the butter until soft and transparent.
2. Add the sour cream, mix well, season with salt and pepper.
3. Brush the mushrooms on both sides with a little olive oil.Grill until golden, turn and repeat.
4. Fill the mushrooms with the creamy mixture, top with extra tarragon and some Parmesan shavings.
I enjoyed these mushrooms so much, I made another batch two days later and had them on toast for breakfast. My husband really dislike mushrooms but is currently away for a time, so I don't feel bad eating them morning noon and night in his absence.
K
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