800g mushrooms (Portobello, chestnut or mixture of wild), sliced
4 tbsp butter
4 tbsp olive oil
4 tbsp Very Lazy Chopped Garlic
6 tbsp mascarpone
4 tbsp chopped tarragon
4 slices sourdough (or other rustic bread) brushed with olive oil
1. Heat the butter and oil in a large frying pan until hot. Add the mushrooms and cook for 3 minutes, or until the mushrooms are nearly cooked.
2. Meanwhile heat a griddle pan until almost smoking. Griddle the bread for 1 minute on each side, or until well charred. Alternatively, toast under the grill.
3. Add the Very Lazy Garlic to the mushrooms and cook for a minute more. Add the mascarpone and tarragon and stir well. Season with salt and pepper and serve on the griddled toasts.
Recipe courtesy of the Very Lazy brand
Don't forget to check out the rest of our National Vegetarian Week recipes.