Simon Rimmer's tarragon and pancetta mushrooms recipe

• 140 g (4.9oz) White button mushrooms
• 60 g (2.1oz) Chestnut mushrooms
• 2 tbsp Chopped fresh tarragon
• 1 Clove of garlic crushed
• 2 Slices of toasted brioche
• 1 Small bunch of watercress
• 2 tbsp Creme Fraiche
• 1 Knob of butter
• 1 Splash of sunflower oil
• 1 pinch Salt and pepper to taste
• 70 g (2.5oz) Cubed pancetta (optional)

1. Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush.
2. Chop the mushrooms into quarters.
3. Using a non-stick frying pan, heat the butter and sunflower oil over a high heat.
4. Make sure the pan is almost smoking hot before adding in the mushrooms.
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. Stir in the Creme Fraiche, tarragon and season to taste with salt and pepper.
7. While the mushrooms are cooking, toast the brioche on both sides under a hot grill.
8. If serving with pancetta heat a second non-stick pan and crisp the pancetta using a splash of sunflower oil.
9. To finish, top each slice of brioche with some of the watercress and half of the mushrooms.
10. If using pancetta, sprinkle each with the pancetta.

white button mushrooms, mushrooms, tarragon, garlic, brioche, watercress, fraiche, butter, sunflower oil, salt, pancetta

Taken from www.lovefood.com/guide/recipes/11802/simon-rimmers-tarragon-and-pancetta-mushrooms (may not work)