Camping breakfasts can all get a bit samey after a while, it’s either porridge or fried meat in a roll! This year I have decided to try out a few more exotic or unusual camping breakfast recipes. This tarragon mushrooms on toast recipe is going to be quite difficult to beat!
I love mushrooms, garlic and tarragon so combining them together was a no-brainer, really. The tarragon is entirely optional but I feel it elevates the mushrooms on toast to the breakfast of champions. It really is that good. It’s also super simple to make and really quick.
Making toast in a Trangia is very straight forward, you don’t need any gimmicky toast rack devices where the bread is cooked directly on the fuel, doing this isn’t healthy and it doesn’t taste good. To make toast in a Trangia, simply lightly fry the bread in a drizzle of oil! There is no need to complicate matters!
I used creme fraiche in this recipe but double cream or even oat cream would work just as well.
I highly recommend giving this one a try, it’s a great breakfast or brunch, if you are that way inclined!
Mushrooms on Toast Recipe
Ingredients
- 4 slices Bread
- 250 g Chestnut Mushrooms
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 clove Garlic
- 1 tsp Tarragon
- 300 ml Creme Fraiche
Instructions
- Fry the bread in a light sprinkling of olive oil4 slices Bread
- Cut the mushrooms into slices250 g Chestnut Mushrooms
- Cook the mushrooms in olive oil, butter & crushed garlic1 tbsp Olive Oil, 1 tbsp Butter, 1 clove Garlic
- Add in the tarragon, to taste, the creme fraiche and season.1 tsp Tarragon, 300 ml Creme Fraiche
- Simmer until slightly thickened.
- Spoon the mushrooms onto butter toast and top with more tarragon and black pepper.
