Creamy tarragon and pancetta mushrooms on toasted brioche with watercress

Ingredients

• 140g white button mushrooms
• 60g chestnut mushrooms
• 2 tbsp chopped fresh tarragon
• 1 clove of garlic crushed
• 2 slices of toasted brioche
• Small bunch of watercress
• 2 tbsp crème fraiche
• 1 knob of butter
• Splash of sunflower oil
• Salt and pepper
• 70g cubed pancetta (optional)

Method

TV chef, Simon Rimmer says: "Mushrooms should be fried in a very hot pan to seal in moisture and create a lovely crispy texture. Make sure your pan is almost smoking hot before adding the mushrooms to it.

"To ensure you’re getting a really good temperature for frying mushrooms, it’s essential to have the right kind of pan. A good quality, heavy-based pan is best for conducting heat and keeping your pan hotter for longer."

• Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush. Chop the mushrooms 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 and - slightly reducing the temperature - 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 pancetta heat a second non-stick pan and crisp the pancetta 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 pancetta, sprinkle each with the pancetta.