A grating of dried shiitake mushrooms at the end gives this simple starter a big hit of umami without breaking the budget on porcini.
2 tbsp olive oil, plus 1 tbsp for the toast
2 cloves garlic, finely chopped
5 cups sliced brown mushrooms (or a mix of mushrooms)
2 sprigs tarragon, woody stalks discarded
¼ tsp salt
freshly ground black pepper
4 thick slices of sourdough bread
2 dried shiitake mushroom caps
Heat a heavy frying pan over medium heat and add 2 tbsp of olive oil and the garlic. Fry the garlic for about 30 seconds until fragrant, then add the mushrooms, tarragon, salt and pepper. Fry for about 6 minutes, stirring frequently, until the mushrooms are softened and golden. Add the cream and stir through the mushrooms, simmering for a minute or two until thick and creamy.
Heat a grill pan over a high heat. Brush the sourdough slices with the extra olive oil and grill on each side until well toasted. Top each piece of toast with a generous amount of mushrooms and, using a rasp grater, grate over the dried mushroom caps. Finish with a grind of black pepper and serve.