Creamy tarragon and pancetta mushrooms on toasted brioche with watercress

Mushrooms with tarragon and cream is a heavenly combination, so why not fry up a plateful with Simon Rimmer's tasty lunch or supper recipe

Preparation time

10 minutes

Cooking time

15 minutes




  • 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)


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.
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