Pan Fried Mushrooms with White Wine and Tarragon

This fabulously rich mushroom dish is delicious and versatile. Stir through ribbons of pasta with shavings of parmesan for a simple supper, enjoy as a topping for grilled sourdough toast or serve simply with a griddled steak. Exchange the wild mushroom for sliced portobello or button and the fresh tarragon for thyme to vary the flavour.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

• 1 tbsp olive oil
• 25g unsalted butter
• 2 cloves of garlic, crushed
• 600g wild mushrooms, cleaned
• 100ml white wine
• 4 tbsp double cream or crème fraiche
• 1tbsp tarragon, roughly chopped

1. Heat the oil and butter in a large frying pan over a medium heat.
2. Once the butter begins to foam add the garlic and mushrooms. Reduce the heat and cook until the mushrooms soften and begin to turn golden.
3. Add the white wine, turn up the heat and bubble for a minute or two.
4. Stir in the cream until the mushrooms are well coated. Season with salt and freshly ground black pepper to taste. Remove from the heat, add the tarragon and serve.