Name: Creamy exotic mushrooms on toast with tarragon and halloumi
Total time: 1200 s
Yield: 4
Ingredients: 200 gram mixed exotic mushrooms; 2 shallot; 1 teaspoon garlic paste; 100 millilitre vegetable stock; 2 tablespoon mascarpone; 1 handful tarragon; 4 slice sourdough bread; 1 pack Cypriot halloumi

Step 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.

Step 2

In a griddle pan, or under a medium grill, cook your M&S Cypriot halloumi (1 pack) until nicely golden on both sides.

Step 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.

Creamy exotic mushrooms on toast with tarragon and halloumi

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Summer veg pan bagnat

Black Forest pancakes

Watercress, pea and leek soup with honey-spiced seeds

Turkey schnitzel with mustard and caper sauce

Spiced masala biryani

Petrifying pudding pots

Peppered spelt shortbread with strawberries and lemon curd cream

Blood orange frozen yogurt with crushed pistachios

The family favourite loaf

Christmas pudding

Chicken and mango poke bowl

Smoky root vegetable, shallot and cranberry toastie

Sausages with apple, mustard and celeriac remoulade

Traditional Welsh lamb cawl

Thai basil and blood orange cosmo

Very berry sparkle