Creamed Mushrooms On Toast - cooking recipe

Ingredients

60 g unsalted butter
4 garlic cloves, sliced and chopped
1 lemon, juice of
400 g mushrooms, sliced thickly
1 cup half & half light cream
3/4 tablespoon parsley, chopped
3/4 tablespoon oregano, chopped
3/4 tablespoon tarragon, chopped
freshly ground salt and pepper, to taste
4 slices sourdough bread, toasted (and buttered) (optional)
tarragon leaf (to garnish)

Preparation

Melt the butter in a saute pan, add the garlic and saute for 1 or 2 minutes.
Add the mushrooms to the pan and continue to saute, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
Add the lemon juice and cook a further minute.
Gradually add the light cream and cook gently until the mixture thickens.
Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
Divide mixture among hot toast slices.
Garnish with tarragon leaves and serve immediately.
Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.