Simon Rimmer's tarragon and pancetta mushrooms recipe

1. 1

   Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush.

2. 2

   Chop the mushrooms into quarters.

3. 3

   Using a non-stick frying pan, heat the butter and sunflower oil over a high heat.

4. 4

   Make sure the pan is almost smoking hot before adding in the mushrooms.

5. 5

   Cook for around 3 minutes before adding in the crushed garlic and - slightly reducing the temperature - continue cooking for a further 2 minutes.

6. 6

   Stir in the Creme Fraiche, tarragon and season to taste with salt and pepper.

7. 7

   While the mushrooms are cooking, toast the brioche on both sides under a hot grill.

8. 8

   If serving with pancetta heat a second non-stick pan and crisp the pancetta using a splash of sunflower oil.

9. 9

   To finish, top each slice of brioche with some of the watercress and half of the mushrooms.

10. 10

    If using pancetta, sprinkle each with the pancetta.

* Per serving · 4 servings · Values may vary.