Clean the trumpet mushrooms thoroughly with either the brush method or the quick rinse method (see above).
Have all of the ingredients ready to go before you start as the mushrooms cook very fast. Chop the tarragon and puree the garlic using a Microplane.
Heat the butter over medium-high heat until hot and foamy. Add the trumpets and toss them in the pan. Season with a little bit of salt.
Once the mushrooms are wilted (about 30 seconds) turn off the heat and immediately add the garlic and tarragon. Toss to prevent the garlic from burning.
After 30 seconds, add the brandy (optional) and then the cream and turn the heat back to medium.
Reduce the sauce until it's of sauce consistency. (Continue cooking for 1-2 minutes).Finish the sauce with a few drops of sherry vinegar, cracked black pepper and more salt if needed.Serve hot over steak, roasted chicken or a cheesy omelette. Enjoy!