Super quick, super tasty

Mushrooms with tarragon on toast

Serves 4, Prep: 2 mins, cook: 14 mins

2 tbsp olive oil
250g/9oz chestnut mushrooms
2tbsp fresh tarragon, roughly chopped
2 cloves garlic, peeled and finely chopped
Juice of ½ lemon
150 ml/1/4 pint vegetable stock
4 slices bread, toasted

In a pan heat oil, add mushrooms, and cook over a low heat for 4-5 mins. Add tarragon, garlic, lemon juice and stock. Bring to the boil and cook for a further 5 mins until mushrooms are cooked. Drain the mushrooms and serve on top of toast. Boil the stock so it reduces a little then drizzle a little over. Garnish with tarragon.