Makes a decadently luxurious lunch for 2 with very little effort. The ingredients list makes this look pretty basic but the results are gorgeous.

Prep

1. Slice the bread. Toast it or bake it in a pre-heated oven at 170C/gas 3 for 10 minutes or until crisping up. Remove when done. Lightly butter a shallow oven-proof dish which will take the bread in a single layer. Rub it with a cut garlic clove.
2. Finely dice the onion, crush the garlic and brush and slice the mushrooms.

Cook

1. Melt 50g of butter. Add the onion and garlic. Stir will a wooden spoon and cook very gently for 5 minutes or so until soft, translucent, not browned. Increase the heat and add the wine. Boil it rapidly to kill the alcohol and reduce its quantity by a half. It should take about 5 minutes. Stir in the cream. Cook until reduced by a half again. Keep an eye on the sauce to judge it.
2. Meantime, melt 25g butter in a frying pan. Throw in the mushrooms and tarragon. Season lightly with salt and pepper. Fry and stir over medium heat for 5 minutes plus until the mushrooms soften, brown and their juices cook off. Pre-heat the grill.
3. Add the cream mix to the mushroom pan. Simmer it gently to reheat (2-3 minutes).
4. Lay the bread into the shallow dish. Pour the mushroom and cream mix evenly over the top, getting every last drop of sauce. Cover with your grated cheese.
5. Sit the dish under the grill. Cook for a few minutes until the top browns and everything is piping hot but without drying it out. Keep a close watch.

Plate

1. Serve this from the dish at the table or spoon it into two warmed bowls. Enjoy with chilled white wine or with chilled water and a crisp green mustardy dressed salad.