TARRAGON SCENTED CHANTERELLES AND SHALLOTS
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate. Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet. Serve warm or at room temperature.
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Jethro Du Toit
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved it, even the people who don't usually like mushrooms.
Zeb Jan
[email protected]This recipe is a great way to use up leftover wine. I had a bottle of white wine that was about to go bad, so I used it to make the sauce. It was delicious!
Biplob Raju
[email protected]I'm not a huge fan of mushrooms, but I loved this dish. The tarragon and shallots really balance out the earthy flavor of the chanterelles.
Neil Armstrong
[email protected]I'm always looking for new ways to cook chanterelles, and this recipe is definitely a keeper. It's so easy to make, and the results are amazing.
ok vlogs
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a truly special dish.
Dickens Ramazani1680
[email protected]This dish is a great way to impress your guests. It's elegant and flavorful, and it's sure to be a hit.
Jedz Crooper
[email protected]I've made this recipe several times, and I'm always experimenting with different ingredients. I've added things like sun-dried tomatoes, roasted peppers, and even bacon. It's always delicious.
Cheki Sherpa
[email protected]I'm not a very experienced cook, but this recipe was easy to follow. I was really happy with the results.
OY Special
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion. I made it for my anniversary dinner, and it was a huge hit.
damandbass
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It was still very flavorful.
Gabriel Nwaka
[email protected]I served this dish with a side of roasted vegetables, and it was a perfect meal. The flavors all worked together so well.
Jada Lashay
[email protected]This recipe is a great way to use up leftover chanterelles. I had a few leftover from a camping trip, and this was the perfect way to use them up.
Dalawar Shahzad
[email protected]I'm not a huge fan of tarragon, so I used thyme instead. It was still delicious, but I think I would have preferred it with tarragon.
Skaiste Sulcaite
[email protected]I added a bit of white wine to the sauce, and it really took it to the next level. I also used a mix of wild and cultivated chanterelles, which gave the dish a really interesting flavor profile.
Ali shan Niazi
[email protected]This was my first time cooking with chanterelles, and I was so impressed! They have such a unique flavor. This recipe was easy to follow, and the results were amazing.
Damian Clark
[email protected]I've made this recipe several times, and it's always a winner. The combination of flavors is just perfect. I highly recommend it!
Nontobeko Khumalo
[email protected]This dish was absolutely delicious! The tarragon and shallots perfectly complemented the earthy flavor of the chanterelles. I served it over pasta, and it was a hit with my family.