Mushrooms in Tarragon Top Sauce

A delicious mushroom dish for every occasion!

* Wild mushrooms: e.g. May mushrooms, red-shafted emperor mushrooms, chanterelles, pierced sulfur mushrooms, man mushrooms, lechwe mushrooms, breadcrumbs and parasol mushrooms, respectively, cleaned and cut into leaves.

Melt the butter in a large frying pan, add the shallots and cook over a low heat until translucent but not brown.

Add the mushrooms and cook over medium heat until tender. Add the whipped cream and tarragon and cook the liquid over high heat until it is thick and creamy.

Toast the bread and spread with butter. Pile the mushrooms on top and bring to the table on the spot.

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