• 300g white mushrooms - cut around half in half and leave the others whole - and do not wash them
  • 250g chestnut mushrooms - same as above for cutting and washing
  • 150g shiitake mushrooms - same as above for cutting and washing
  • 40g unsalted butter
  • Enough full fat milk to cover them in the saucepan (you can use half fat but it often splits - it doesn’t change the flavour but it doesn’t look great)
  • A handful fresh tarragon, finely chopped just before it’s needed
  • 2 teaspoons English mustard
  • Sea salt
  • Black pepper
  • Sourdough bread for toasting - as much as you fancy eating


  1. In a deep saucepan heat the butter on a high heat until it foams, then add the mushrooms, stir them every minute or so until they become nutty and brown on each side, this will take around 5-7 minutes. Add enough milk to just cover them and a lot of black pepper, then turn the heat on low and leave them uncovered to poach. Stir them every 5-10 minutes to make sure they don’t catch.
  2. You’re looking for the milk to reduce right down around them and create a sauce thats not quite as thick as single cream. When you get to this stage take them off the heat, and if you accidentally go beyond this stage just add some more milk to the pan.
  3. Stir in the chopped tarragon and mustard and give a scrunch of sea salt - taste the seasoning to make sure you’re happy, then serve them on top of toasted sour dough.


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