Choose button mushrooms for their delicate flavour. There's no need to wash or peel them - a wipe with a damp cloth is all that's needed. Tarragon is very distinctive and marries well with mushrooms. Soured cream gives a hint of piquancy.
25 g (1 oz) butter
450 g (1 lb) button mushrooms
15 ml (1 tbsp) plain flour
150 ml (1/4 pint) fresh milk
10 ml (2 tsp) wholegrain mustard
10 ml (2 tsp) chopped fresh tarragon or 2.5 ml (1/2 tsp) dried tarragon
45 ml (3 tbsp) fresh soured cream
chicory and lettuce, to serve
fresh tarragon leaves, to garnish
1. Melt the butter in a medium saucepan, then fry the mushrooms for 2 minutes.
2. Stir in the flour and milk. Heat, stirring continuously until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes.
3. Stir in the mustard, tarragon and soured cream.
4. Serve hot on a nest of chicory and lettuce leaves, garnished with fresh tarragon.