Photo: Andrew Ridley
Simon Rimmer's tarragon and pancetta mushrooms recipe
11 ingredients
10 min + 5 min
2 people
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Simon Rimmer's creamy tarragon and pancetta mushrooms on toasted brioche with watercress.
Estimated Nutrition (whole recipe, rough)
140
Calories
4g
Protein
12g
Fat
7g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Brioche | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 140 White button mushrooms
- g Chestnut mushrooms
- 60 Chopped fresh tarragon
- g Clove of garlic crushed
- 2 Slices of toasted brioche
- tbsp Small bunch of watercress
- 1 Crème Fraiche
- 2 Knob of butter
- 1 Splash of sunflower oil
- 2 Salt and pepper to taste
- tbsp Cubed pancetta (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes