Garlic & Thyme Wild Mushrooms with Tarragon Crème Fraiche


These classic flavours combine to make a moreish lunch.

This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).


Preparation Time: 15 minutes

Number of Servings:


Recipe by Ryvita

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  • energy
    113kcal
  • fat
    2.9g
  • of which saturates
    1.6g
  • carbohydrates
    16.1g
  • of which sugars
    2.4g
  • fibre
    2.9g
  • protein
    4.2g
  • salt
    0.18g
  • PER 100G
  • PER SERVING

Ingredients

Serves 2

1 tbsp. butter (salted 14.8g)

200g chestnut mushrooms, sliced

1 clove garlic, finely sliced (3g)

1 tsp fresh thyme leaves (4g)

1 tsp tarragon leaves, roughly chopped (4g)

1 tbsp. reduced fat crème fraiche

1 tbsp. natural yogurt

4 Ryvita Multigrain Rye Cakes (64g)

Method

  1. Heat the butter in a frying pan and when it is foaming add the mushrooms. Cook for 4-5 minutes, then add the garlic, thyme and some seasoning and cook for 2 more minutes.
  2. Meanwhile mix the tarragon with the crème fraiche and some seasoning. Spread this onto the rye cakes then top with the mushrooms.

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