A recipe from Stephen Markwick
Stephen took this recipe from Colin White’s restaurant in Cricklade where he used to help out in the 1980s. It is served with home-made brioche. Stephen used to sell it as a takeaway from his own restaurant where it was extremely popular.
Serves 6 – 8
- 3 tbsp sunflower oil
- 2 shallots pr 1 small onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 350g button mushrooms, wiped clean and quartered
- 200g tub of crème fraiche
- 2 tbsp finely chopped tarragon leaves
- 1-2 tbsp extra virgin olive oil
- Salt and pepper and a good squeeze of lemon juice
- Heat the sunflower oil over a low heat in a medium to large heavy bottomed saucepan or frying pan.
- Cook the onion and garlic gently until starting to soften (about 4-5 minutes).
- Chop the mushrooms very finely in the food processor and tip into the pan with the onions.
- Stir and cook over a very low heat, stirring occasionally, for about 30 minutes until the mushrooms have the consistency of a thick paste.
- Take off the heat, stir in the crème fraiche and return to the pan until the mixture has thickened again (about 15 minutes).
- Stir in the chopped tarragon and season to taste with salt, pepper and a good squeeze of lemon juice.
- Tip into a bowl, trickle over a tablespoon or so of good olive oil to stop the surface from discolouring and refrigerate.
Let the dish cool to room temperature before serving with toast or toasted brioche and a few lightly dressed watercress and rocket leaves or other salad leaves.