Mascarpone Mushrooms, Egg, Sourdough

Method

• 1 Prepare the mushrooms into equal sizes, trimming if necessary.

• 2 Fry off in oil until golden brown then place the mushrooms on a plate to one side. Return the pan to the heat adding a little more oil. Add the finely diced shallot and fry of one minute, once tender add the finely sliced garlic and cook for another minute. Place the mushrooms back in the pan along with the white wine and reduce by 2/3rd’s. Add the mascarpone and bring to the boil. Sprinkle in the chopped chives and tarragon and add seasoning.

• 3 Place the mixture on a grilled piece on sourdough and finish with a fried egg.