Fried mushrooms with watercress and spring onions

Ingredients for 4 servings:

• 1 bunch watercress
• 4 slices of white bread (or toast)
• 100 g butter
• 4 tomatoes
• 1 tbsp, sautéed mustard, Dijon-
• 200 ml whipped cream
• 500 g mushrooms, preferably of the same size; alternatively porcini mushrooms
• Salt and pepper, white adM

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a starter or with pan-fried meat as a small main course.

Sort the watercress and trim off any large stems. Briefly wash the leaves in plenty of water and set aside to drain. Spread the bread slices very thinly with butter on both sides and roast in the oven at 200°C for about 15 minutes until golden brown. Place the tomatoes on the baking tray. Slice the spring onions into rings. Heat 20g of butter, stir in the spring onions while still dripping wet, and sauté for 3 minutes. Mix the mustard with the cream and add to the mixture, allowing it to heat through. Season with salt and pepper and keep warm over a low heat. Briefly brush the mushrooms and cut each mushroom into 3-4 slices. Fry the mushroom slices in the remaining butter in batches (cutting the butter as well) for 2 minutes on each side, then season with salt and pepper. Remove from the pan and keep warm. Briefly toss the watercress in the hot clarified butter and divide between 4 plates. Place a slice of bread on each portion and arrange the mushrooms on top. Stir all the mushroom juice into the spring onion sauce and pour the sauce over the mushrooms or serve separately. Place tomatoes next to the salad and serve immediately.