Mushroom Duxelle

A quick and easy dish that makes a great topping for a jacket potato, toast (or bruschetta, if you want to be posh!). Top both with a blob of pain yoghurt or creme fraiche.  For a tasty mushroom pate, add a tablespoon of cream cheese, mix well and pack into ramekins.  Chill in the fridge where it shoud keep for up to 5 days  There are a number of secrets to making this tasty: don't boil the onions when cooking them; be generous with your tarragon but chop it fine if fresh; season it, taste and adjust if necessary.

Mushroom Duxelle

Serves 2

½ medium red onion, finely diced                )  These can be 'whizzed' together

200g button mushrooms, finely chopped     )  in a food processor to make then really fine

1 tablespoon sunflower/rapeseed oil

1 clove garlic, crushed

1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon (thyme also goes well)

sea salt and freshly ground black pepper

  1. Heat the oil in a saute or frying pan, add the onion and sweat over a gentle heat until the onion is starting to go transparent – about 1 min.
  2. Add the finely chopped mushrooms and continue to cook for a few minutes.
  3. Add one crushed clove of garlic and stir round, then add the fresh or dried herbs – tarragon or thyme go well.
  4. Season to taste with sea salt and freshly ground black pepper.