– 1/4 lbs of oyster mushrooms
– 2 cloves of garlic
– 1 tbsp extra virgin olive oil
– couple of sprigs of tarragon
– squeeze of fresh lemon juice
– 2 tbsp of butter
– fresh cracked black pepper
– baguette or other bread
Heat olive oil in a decent-sized pan. You want to make sure that the mushrooms are not overcrowded here, to ensure that they crisp up nicely.
Throw in the mushrooms and 1 clove of garlic, diced. Saute until they start to brown.
Add the butter, tarragon and a quick squeeze of lemon to the mushrooms. Let this go for another minute or two, just to heat everything through.
Meanwhile, toast up slices of the baguette. Once they are toasted, slice that second piece of garlic in half and rub it directly onto the bread.
Plate everything up by tossing the mushrooms onto your baguette and drizzling that with a bit of the pan drippings. Crack some fresh pepper and garnish with a tip of tarragon, if you’re feeling fancy.
Recipe by Veronica Summerhill