1 red chilli, deseeded and finely chopped (optional)
300 g (10 oz) mixed wild mushrooms (such as chanterelle, cep, girolle and oyster), trimmed and sliced
4 tablespoons crème fraîche, plus extra to garnish (optional)
2 tablespoons finely chopped tarragon
1 tablespoon finely chopped flat leaf parsley
salt and pepper
Lightly toast the brioche slices and keep warm.
Heat the butter in a frying pan and sauté the shallots, garlic and chilli, if using, for 1–2 minutes. Now add the mushrooms and stir-fry over a moderate heat for 6–8 minutes. Season well, remove from the heat and stir in the crème fraîche and chopped herbs.
Spoon the mushrooms on to the sliced brioche and serve immediately, with an extra dollop of crème fraîche if desired.