Creamy Tarragon and Garlic Mushroom Gratin

Instructions

1. Add the groundnut oil to a heavy bottom frying pan and heat to medium, add your shallots/onions and sautee until starting to soften.
2. Add your mushrooms to the pan and turn up the heat a little. Try not to stir the mushrooms too much let them brown and give them a shake to turn. Stirring too often releases their juices and they will steaming. But do not overly worry, they will still taste delicious. You want a good colour on them but not burnt.
3. Turn the heat down a little and add your garlic stir for a minute or 2 and add in your white wine, let it bubble and deglaze for a couple of minutes, then add in your stock, stir to combine and let it bubble for a minute or 2.
4. Finish by stirring in your oat cream, a pinch of salt and a good grinding of black pepper, and the herbs, reserving a sprinkle to serve.
5. Pour into a small oven proof dish, sprinkle with 'parmesan' and place in the oven until bubbling and lightly golden on top. About 5-10 minutes.
6. Sprinkle on your extra herbs and serve with thick buttered toast or crusty bread.