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Mushroom, Walnut and Tarragon Mousse by Thinly Spread


1 tbsp olive oil

1 tbsp butter

3 spring onions, diced

75g chestnut mushrooms, diced

1 clove garlic, crushed

1 tsp fresh tarragon, finely chopped

25g walnuts

2 tsp Heinz [Seriously] Good Mayonnaise

Pinch of salt

Freshly ground black pepper

To serve

Baby salad leaves

Cherry tomatoes


  • Serves: 20
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes


1. Heat the olive oil and butter in a small pan

2. Add the spring onions and mushrooms and fry gently until the moisture from the mushrooms is released and then evaporated

3. Add the garlic and fry gently for a further minute

4. Remove from the heat

5. Toast the walnuts slightly in a small saucepan over a low heat

6. Put the mushroom mixture and the walnuts into a food processor or blender and process until smooth

7. Stir the mayonnaise and the tarragon into the mushroom and walnut mixture

8. Add salt and pepper to taste

9. Chill for half an hour

10. Place a salad leaf onto each spoon and top with a spoonful of mousse and a sliver of cherry tomato