Ingredients

Serves 4-6

50g butter
500g mixed mushrooms (use your favourites), cut in halves
1 garlic clove, crushed
2 tbsp fresh chopped tarragon
100ml sherry
100g crème fraîche
4 small Brioche (or buy a brioche loaf and cut into thick slices)

Method

Melt the butter in a large pan and cook the mushrooms over a very low heat for 3 minutes. Add the garlic and continue to cook for another 2 minutes.


Stir in the tarragon, sherry and crème fraîche and season to taste with salt and freshly ground black pepper. Heat until just simmering.

Toast the halves or slices of brioche. Put on 4 warmed plates and top with the mushrooms.