@rimmersimon’s OYSTER MUSHROOMS ON TOAST WITH BÉARNAISE YOGURT 🍄🍞 Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins Ingredients: 1 finely chopped shallot 3 sprigs tarragon 10 black peppercorns 50ml white wine vinegar 90ml water 225g thick Greek yoghurt Juice half lemon Tbs olive oil A few sprigs of tarragon, finely chopped 450g shredded oyster mushrooms 1 sliced onion Tbs smoked paprika Tbs mustard powder 100g butter Handful of chopped tarragon 4 thick slices thick sour dough, toasted Method 1. Sauce – bring the shallot, tarragon, vinegar, water, peppercorns to the boil. Reduce to a tablespoon’s worth (about 6-8mins). Cool and drain into a bowl. Beat in the yoghurt, lemon, tarragon and olive oil 2. For the mushroom mixture – cook the onion for 20mins until caramelised 3. Add the mushrooms, and butter, and spices and tarragon. Cook 6-8mins 4. Serve on toast with a dollop of sauce