SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE
This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.
Provided by E. Nigma
Categories Vegetable
Time 10m
Yield 12 hors-d'oeuvre, 12 serving(s)
Number Of Ingredients 10
Steps:
- First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
- Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
- Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
- Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
- Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
- Serve with crostini (slices of a French bagette, toasted).
Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8
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Steven Young
[email protected]This recipe is a winner! The mushrooms were sautéed to perfection and the tarragon cream sauce was divine. I served it over pasta and it was a perfect meal. I will definitely be making this again.
Apocalypz Richards
[email protected]This dish was easy to make and so delicious! The mushrooms were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Devendra Rasaily
[email protected]I loved this recipe! The mushrooms were so tender and the sauce was amazing. I will definitely be making this again.
19-6017 Ali Asad
[email protected]This recipe was delicious! The mushrooms were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Bjorn Hurst
[email protected]I made this dish for a dinner party last weekend and it was a huge hit! Everyone loved the flavor of the mushrooms and the sauce. I will definitely be making this again.
Shagy Patson
[email protected]This recipe is a keeper! The mushrooms were sautéed to perfection and the tarragon cream sauce was divine. I served it over rice and it was a perfect meal. I will definitely be making this again.
Towhid Rabbi
[email protected]I've made this dish several times and it's always a winner. The mushrooms are always cooked perfectly and the sauce is creamy and flavorful. I love the addition of tarragon, which gives the dish a subtle but delicious flavor. I usually serve it over
Suraj Nepal
[email protected]This recipe was easy to follow and the results were amazing! The mushrooms were tender and flavorful, and the sauce was creamy and rich. I loved the addition of tarragon, which gave the dish a unique and delicious flavor. I served it over pasta, and
Tihou Chinwi
[email protected]I made this dish last night and it was a huge success! The mushrooms were sautéed perfectly and the tarragon cream sauce was delicious. I used a mix of cremini and oyster mushrooms, and the different textures added a lot of interest to the dish. I wi
Md Alvi Hasan
[email protected]This sautéed mushroom dish with tarragon cream sauce was an absolute delight! The mushrooms were cooked to perfection, with a tender texture and a rich, earthy flavor. The sauce was creamy and flavorful, with a hint of tarragon that added a touch of