Cooking Instructions
1.
Heat a little olive oil in a pan, add the
shallots (2)
and cook for 5-10 minutes until soft. Add the
M&S Collection mixed exotic mushrooms (200 g)
and cook until softened. Add the
garlic paste (6 g)
and
vegetable stock (100 mL)
and simmer for a couple of minutes until some of the liquid has been absorbed. Stir in the
mascarpone (30 g)
, most of your
tarragon (1 handful)
and combine.
2.
In a griddle pan, or under a medium grill, cook your
M&S Cypriot halloumi (1 pack)
until nicely golden on both sides.
3.
While your mushrooms are bubbling away, toast the
Collection crafted sourdough bread (4 slices)
. Top with the mushrooms and sauce, a slice of halloumi and a sprinkle of extra tarragon.