This recipe is designed for 2 people but you can always increase/decrease accordingly.  It’s easy to do and takes no time at all!

Ingredients

• 200g (8 oz) mushrooms (the chef here has recommended 140g of white button mushrooms and 60g of chestnut mushrooms but the world is your fungi!)
• 2 tbsp Chopped fresh tarragon
• 1 Cloves of garlic crushed
• 2 Slices of brioche (or any other bread of your choice)
• 1 Small bunch of watercress (or you could try a mustardy lettuce such as rocket)
• 2 tbsp Crème Fraiche (or, if you’re feeling particularly indulgent you could head for the cream pot!)
• 1 Knob of butter (or a lower calorie/fat spread)
• 1 Splash of sunflower oil
• 1 pinch Salt and pepper to taste

Method

• Clean the mushrooms and chop into quarters.
• Using a non-stick frying pan, heat the butter and sunflower oil over a high heat. Make sure the pan is almost smoking hot before adding in the mushrooms.
• Cook for around 3 minutes before adding in the crushed garlic, slightly reduce the temperature and continue cooking for a further 2 minutes. Stir in the Crème Fraiche, tarragon and season to taste with salt and pepper.
• While the mushrooms are cooking, toast the brioche on both sides under a hot grill.
• If serving with bacon heat a second non-stick pan and crisp the bacon using a splash of sunflower oil..

To finish, top each slice of brioche with some of the watercress and half of the mushrooms. If using bacon, add to the mushroom mix before placing it onto the brioche.