This recipe for sautéed mushrooms with cream and tarragon is a simple yet elegant dish that's perfect for a weeknight meal or a special occasion. The earthy mushrooms are beautifully complemented by the rich cream sauce and the delicate anise notes of the tarragon, creating a flavor combination that's both comforting and sophisticated. It's surprisingly easy to make; even beginner cooks can master this recipe.
I created this recipe after a particularly frustrating day at work. I craved something comforting, flavorful, and relatively quick to make. This dish fit the bill perfectly! It's incredibly versatile too! It can be served as a simple side dish, or as the star of a more substantial meal, maybe with some crusty bread to soak up that delicious creamy sauce. I often find myself making extra to have it with breakfast eggs the next morning.
Required Equipments
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Sauteed Mushrooms with Cream and Tarragon
This recipe delivers a delightful combination of earthy mushrooms and a rich, creamy sauce, elevated by the aromatic touch of fresh tarragon. Simple to prepare, yet sophisticated in flavor!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, grab your mushrooms! Give them a good wash and then slice them. I prefer to slice them relatively thinly—about 1/4 inch thick, but it's really up to you.
- Next, melt 2 tablespoons of butter in your large skillet over medium heat. Once melted, add your sliced mushrooms. Don't crowd the pan; work in batches if necessary to ensure they sauté nicely and don't steam.
- Sauté those mushrooms until they are beautifully browned and have released most of their moisture—this typically takes about 7-10 minutes. Stir occasionally to make sure they cook evenly and don't stick to the pan.
- Now, it's time for the flavor magic! Add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Don't overcook the garlic or it will become bitter. That's a personal peeve of mine, trust me.
- Next, pour in 1/2 cup of heavy cream. Feel free to use half-and-half or even whole milk if you prefer a lighter sauce, but heavy cream adds a decadent richness that is simply sublime. Once you add the cream, the sauce will start to thicken.
- Stir in 2 tablespoons of chopped fresh tarragon. It's essential to use fresh tarragon for the best flavor—the delicate anise notes are what truly make this dish special. If using dried, remember to use less.
- Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed. This step is incredibly important and not one to skip—you should season as you go in cooking, in my opinion!
- Simmer the sauce gently for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Don't let it boil; a gentle simmer is key.
- And there you have it! Your luscious, creamy sautéed mushrooms are ready. Serve immediately over pasta, rice, chicken, or as a delicious side dish. I’ve even been known to put it on a good steak!
📝 Notes
- For a richer flavor, use a combination of different mushrooms.
- Feel free to add a splash of white wine to the sauce for extra depth of flavor.
- If you like a bit of heat, add a pinch of red pepper flakes to the sauce!
🍎 Nutrition
Calories: 250 kcal
Protein: 6 g
Fat: 20 g
Carbohydrates: 5 g
Fiber: 2 g
Calcium: 20 mg
