A Lactose free recipe from top chef Tom Aikens: Mushroom Ragout on Toast

Published Sunday, Aug 24 2014, 17:20 BST  |  By  |  Add comment
How amazing does this mushroom ragout on toast look? Better still – it's lactose free!

Courtesy of top chef Tom Aikens, this lovely dish is easy to whip up but still impressive. It contains a whole array of delicious flavours and can be served as a weekend brunch option or light lunch.

Tom Aikens' mushroom ragout on toast

© Lactofree


  • 150ml Lactofree cream
  • 100ml Maderia wine (sweet)
  • 50g finely diced shallots
  • 40g spreadable
  • 50ml vegetable oil
  • 4 garlic cloves finely chopped
  • 10 sorrel leaves roughly sliced
  • 1 slice of sourdough
  • 1 teaspoon picked thyme leaves
  • 1 tablespoon chopped chervil
  • 10 turns of milled pepper
  • 2g salt


1 Put a medium frying pan on medium heat, add the oil and then when hot add the spreadable until it melts.

2 Next add in the mushrooms and season with the salt and pepper. Cook the mixture for 5-8 minutes without stirring it at all so they start to slowly caramelize before adding in the shallots, garlic, and thyme.

3 Cook this for 3-4 minutes then add the Maderia wine and reduce by two thirds before adding in the cream. Reduce this by half then add the chives and sorrel leaves.

4 To assemble, place the toasted sourdough onto the plate, then spread with spreadable and put the mushrooms on top.

Prep Time

20 minutes

Cook Time

20 minutes

Nutrition Information

Serves 2

For more Lactose free recipes from Tom Aitkens, click HERE.

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