Makes a decadently luxurious lunch for 2 with very little effort. The ingredients list makes this look pretty basic but the results are gorgeous.
- Slice the bread. Toast it or bake it in a pre-heated oven at 170C/gas 3 for 10 minutes or until crisping up. Remove when done. Lightly butter a shallow oven-proof dish which will take the bread in a single layer. Rub it with a cut garlic clove.
- Finely dice the onion, crush the garlic and brush and slice the mushrooms.
- Melt 50g of butter. Add the onion and garlic. Stir will a wooden spoon and cook very gently for 5 minutes or so until soft, translucent, not browned. Increase the heat and add the wine. Boil it rapidly to kill the alcohol and reduce its quantity by a half. It should take about 5 minutes. Stir in the cream. Cook until reduced by a half again. Keep an eye on the sauce to judge it.
- Meantime, melt 25g butter in a frying pan. Throw in the mushrooms and tarragon. Season lightly with salt and pepper. Fry and stir over medium heat for 5 minutes plus until the mushrooms soften, brown and their juices cook off. Pre-heat the grill.
- Add the cream mix to the mushroom pan. Simmer it gently to reheat (2-3 minutes).
- Lay the bread into the shallow dish. Pour the mushroom and cream mix evenly over the top, getting every last drop of sauce. Cover with your grated cheese.
- Sit the dish under the grill. Cook for a few minutes until the top browns and everything is piping hot but without drying it out. Keep a close watch.
- Serve this from the dish at the table or spoon it into two warmed bowls. Enjoy with chilled white wine or with chilled water and a crisp green mustardy dressed salad.