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PdfArrange the button mushrooms on a baking tray and season lightly with salt and pepper. Bake in a preheated oven at 180°C, 350 °F, Gas Mark 4 for 10 minutes to dry out the mushrooms and intensify the flavours.
Meanwhile, spray a deep saucepan with Fry Light and, when hot, add the onion and garlic and cook until tender. Stir in the uncooked mushrooms.
Pour a little stock over the dried button mushrooms on the tray to release the flavours, then tip them into the saucepan. Add the remaining stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
Stir in the fromage frais and tarragon. Check the seasoning and serve with plain boiled pasta (1 ½ Sins per 28g / 1 oz on the Original choice).