This is one of my all time favourites as a starter: quick, dead simple and delicious.

So, for two, you will need:

• 400 grams of mushroom (chestnut or portobello works great!)
• 200 ml single cream
• 2 slices of sourdough bread
• 2 tbsp of tarragon 
• A garlic clove
• Butter
• Salt and pepper

Method

• Clean and slice the mushrooms. Melt a generous knob of butter in a frying pan on high heat.
• Add the mushrooms, tossing frequently, until they brown a bit. Remember not to over cook the mushrooms, we want to keep a bit of a bite to them. Reduce the heat and add the cream and tarragon and season to taste.
• Toast the sourdough slices. Cut the garlic clove in half and rub the toasts.
• Arrange a toast on each plate and spoon the creamy mixture over them.