Ingredients for Sauteed Mushrooms With Tarragon Cream Sauce
- 6 tablespoons butter
- 1 pound button mushrooms
- 1/2 cup dried morels (or 1 cup fresh morels)
- Shallot
- Dried Tarragon
- Beef Stock
- Heavy Cream
- Dry White Wine
- Crostini or toasted baguette slices for serving
- Salt and pepper to taste
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How to Make Sauteed Mushrooms With Tarragon Cream Sauce
- Wipe 1 pound of button mushrooms clean with a damp paper towel.
- Slice 1/2 cup dried morels in half and check for any insects. (If using fresh morels (about 1 cup), wash gently and skip to step 5.)
- If using dried morels, reconstitute them by soaking in warm water for 30 minutes. Drain well.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the button mushrooms and sauté for 5-7 minutes, or until tender and lightly browned.
- Remove the button mushrooms from the skillet and set aside.
- Add 2 tablespoons of butter to the same skillet. Add 1/2 cup finely chopped shallots and sauté for 4 minutes, until softened.
- Add the morels to the skillet and sauté for 1 minute more.
- Reduce heat to medium-low. Pour in 1/4 cup dry white wine and scrape up any browned bits from the bottom of the pan.
- Stir in 1/2 cup chicken or vegetable stock and 1/2 cup heavy cream.
- Add 2 tablespoons of fresh tarragon, salt, and pepper to taste.
- Simmer the sauce for 2-3 minutes, or until it has thickened slightly.
- Add the sautéed button mushrooms back to the skillet and heat through.
- Serve immediately over crostini or toasted baguette slices.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
29g
Carbs
0g
