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Recipe by olive magazine

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1. Fry the onion and garlic in a little oil until tender, then remove from pan and set aside. add the mushrooms and a knob of butter to the pan. turn the heat up and fry until all the liquid has come out of the mushrooms and they have started to brown at the edges.
2. Return the onion mix to the pan along with a slug of sherry and bubble together until the sherry has almost evaporated. Stir in the tarragon and the crème fraîche. Serve with brioche toast.

Per serving

152 kcalories, protein 3.9g, carbohydrate 7.4g, fat 11.8 g, saturated fat 6.2g, fibre 1.8g, salt 0.22 g

Latest comments and suggestions

• Chris

  21 October 2008

  Chris commented on this recipe

  Hi I used dried Italian herbs, it worked well. I also served it with basmati and wild rice. Chris

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• gill.g

  17 November 2008

  gill.g rated and commented on this recipe

  

  I absolutely loved this! The flavours were a real treat with the tarragon providing a lovely taste. I wouldn't change the recipe at all and will definitely be doing this again!

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• Anneli

  15 December 2008

  Anneli rated and commented on this recipe

  

  I really liked this - I didn't have any sherry so had to use some red wine but it worked just as well. I had it with tagliatelle, worked very well.

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• Rog

  16 December 2008

  Rog rated and commented on this recipe

  

  I couldn't get any wild mushrooms so added a few soaked porcini mushrooms to chestnut mushrooms. I also added the soaking water at the same time as the sherry and evaporated both off. Served with rice, I found this to be really good and very flavoursome.

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• Sebastian Jones

  26 March 2009

  Sebastian Jones commented on this recipe

  try to use the best mushrooms as poss wild girolls and a few trompetts and morrels work well with baby spinach and wild garlic works really well but most important a good squeeze of lemon makes a big difference.

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• Lucyf

  13 June 2009

  Lucyf rated and commented on this recipe

  

  Really easy to make and really tasty.

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• Joanna

  19 July 2009

  Joanna rated and commented on this recipe

  

  It's a lovely recipe but I cooked this for a starter and the quantities of mushrooms given in the recipe are too small. Next time I will add 50% extra.

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Ingredients

• 1 large onion , quartered and sliced
• 1 garlic clove , chopped
• oil for frying
• 600g mixed wild mushrooms , halved, or quartered if large
• butter
• sherry
• small bunch tarragon , leaves chopped
• 2 tbsp crème fraîche
• brioche toast, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 1 large onion , quartered and sliced
• 1 garlic clove , chopped
• oil for frying
• 600g mixed wild mushrooms , halved, or quartered if large
• butter
• sherry
• small bunch tarragon , leaves chopped
• 2 tbsp crème fraîche
• brioche toast, to serve

Per serving

152 kcalories, protein 3.9g, carbohydrate 7.4g, fat 11.8 g, saturated fat 6.2g, fibre 1.8g, salt 0.22 g

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