Mushrooms with tarragon & fetta
Servings: 2 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
Tarragon has to be my favourite herb. It goes with practically everything from eggs to pasta to fish. Below is the quick gestational diabetes friendly mid-week version of this recipe. Come Sunday morning, you might want to think about adding eggs, baby spinach and some rindless bacon (none of which add any carbs to your plate). (Main carbohydrate containing ingredients are listed in bold.)
- 2 tablespoons light olive oil
15g/ 1 tablespoon butter
1 clove garlic, crushed (optional)
6 large flat or portobello mushrooms, sliced (or use button mushrooms)
2 tablespoons fresh tarragon, chopped
250g/ 8.8 ounces low-fat fetta or parmesan cheese, crumbled (although fetta would taste best here it’s not recommended during pregnancy – see our Food Safety section for more details)
4 slices wholegrain, multigrain or rye bread, toasted, unbuttered or lightly buttered
Heat oil, butter and garlic on low heat in a large heavy-based frypan. Add mushrooms, tossing until evenly coated. Cook until mushrooms are just golden then put on lid to retain moisture. Continue to cook on low heat for 5-8 minutes. Stir in tarragon.
Serve with toast and topped with parmesan or fetta cheese.
Variations: Add a serve of eggs – scrambled, sunny side up or hard boiled and a handful of fresh baby spinach leaves.
Post GDM-suggestions: Serve with 1 – 2 soft boiled eggs per person, slightly split atop the mushrooms.
never used tarragon but inspired by this recipe and will give it a try
Kellie welcome to a new taste sensation. I hope you love tarragon as much as I do.