Creamy garlic mushrooms on toast

4 tablespoons double cream
2 cloves garlic, crushed with salt in a pestle and mortar
1 x 250g pack closed cup chestnut
mushrooms, wiped, the larger
ones cut in half
50g(2m) butter
2 tablespoons olive oil
1 x 15g pack fresh tarragon,
chopped
squeeze lemon juice
salt and freshly ground black pepper
To serve
4 slices rustic-style bread, toasted and buttered

What to do:

Melt the butter with the oil in a frying pan, add the mushrooms and fry over a medium to high heat for around five minutes until cooked.
Add the garlic, stir, cook over a medium heat for a couple more minutes, then add the cream and bubble until it thickens.
Next, add the tarragon, lemon juice, salt and pepper. Stir well and serve on the toasted sourdough bread