Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Preheat the oven to 180/350/gas 4.
Place the mushrooms in a roasting tray. Divide the chopped tarragon, butter and garlic evenly between the mushrooms.
Add the tomatoes on top and season with salt, pepper and a pinch of sugar.
Roast in the oven for 25 minutes or until the mushrooms have started to soften and there are lots of juices.
Prepare the salad by washing and drying the rocket and dividing it into 2 bowls. Slice the avocado into each bowl and add the finely grated Parmesan. Drizzle over the rapeseed oil and a capful of balsamic vinegar over each.
Add the mushrooms and tomatoes, being careful to spoon over all the delicious juices.
DOWNLOAD OR PRINT RECIPE HERE.
If you have it, a teeny drizzle of truffle oil over the mushrooms is delicious. Other tweaks are thinly sliced bacon or blue cheese on the mushroom while it’s cooking.”