Foodie fun for one
4 field mushrooms
2 small garlic cloves, crushed
2 tbsp olive oil
1 tbsp pine nuts
1 tbsp balsamic vinegar
2 slices sourdough bread
75 g/2½ oz fresh goat's cheese
Chopped tarragon, to serve
Salt and freshly ground black pepper
1. Preheat the oven to 200°C (400°F), Gas 6.
2. Put the mushrooms, garlic and oil in a roasting pan. Toss well and season with salt and pepper. Roast in the preheated oven for 15 minutes, until tender. Stir in the pine nuts and balsamic vinegar halfway through roasting.
3. Just before the mushrooms are ready, toast the slices of sourdough bread and spread with the goat cheese.
4. Place the mushrooms on top, stalk side up, scatter with the tarragon and serve immediately.