Tarragon and Mustard Mushrooms on Toast

I absolutely adore mushrooms. Love this dish as a brunch/starter or even larger portions for dinner.

What you need.

(2 Portions)

175g mixed wild mushrooms

2 tbsp water

100g creme fraiche Sourdough thickly sliced 2 tbsp olive oil

250g Chestnut mushrooms quartered 40g butter 2/3 large garlic cloves thinly sliced

6 sprigs tarragon, leaves picked and roughly chopped (can sub for dill or parsley)

2 teaspoons wholegrain

Juice of 1/4 lemon Extra olive oil for drizzling

Let's go..

1. Clean the mushrooms and cut away any woody bits at the bottom. Tear the big ones so they’re all roughly same size

2. Add the 2 tbsp water to creme fraiche and mix well. Toast the sourdough

3. In a large frying pan or wok heat the oil on high heat. When the oil is almost smoking from the heat add the chestnut mushrooms and fry for a minute.

4. Add half the butter which should froth almost straight away. Cook for another minute. Mushrooms should look shiny as they release moisture and start to brown on the edges

5. Add the wild mushrooms, the garlic, rest of the butter and plenty sea salt and black pepper. Fry for 90 seconds.

6. Add the creme fraiche, mustard and tarragon. Stir and let bubble got 30-60 seconds.

7. Take off the heat and add the lemon juice, to cut through the richness of the sauce.

8. Drizzle olive oil on toast and top with the mushrooms

Don't forget to tag @fiftyplatesofgrey in your pictures if you make this at home!