- Heat the oil in a large non-stick frying pan over a high heat. Add the mushrooms and leave them for 2 minutes to get some heat onto them. Mix well and cook for 3-4 minutes, stirring occasionally, until golden and tender.
- Add the garlic and a good pinch of salt and pepper to the pan. Stir-fry for 30 seconds until fragrant.
- Reduce the heat to medium. Pour in the cream, add the tarragon and mix well. Cook for 1-2 minutes, stirring occasionally, until the cream is clings to the mushroom. Check the seasoning and add salt and pepper to taste. Spoon over the toast and serve immediately.
2 tbsp olive oil
400g chestnut mushrooms, roughly sliced
2 cloves garlic
100ml double cream
A small handful of chopped tarragon
Toast to serve
Salt and pepper