Creamy Mushroom & Tarragon Sauce

Name: Creamy Mushroom & Tarragon Sauce
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g button mushroom (wiped clean, sliced); 2 tbsp unsalted butter; 3 pcs garlic (cloves, minced); 1 pcs shallot (medium, finely chopped); 2 tbsp all-purpose flour; 0.75 cup water; 0.75 cup heavy cream; 2 tbsp fresh tarragon (leaves only, roughly chopped); 1 pinch salt; 1 pinch black pepper (freshly cracked); 1 tsp lemon juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

A rich, velvety sauce with earthy mushrooms and the delicate anise-like flavor of fresh tarragon. Ready in under 25 minutes, this classic French-inspired sauce transforms a simple weeknight dinner into something elegant. Perfect spooned over grilled chicken, pan-seared fish, or tossed with your favorite pasta.

PREP

COOK

18m

SERVES

1 CUP

253 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the mushrooms and aromatics.
1.Wipe mushrooms clean with a damp paper towel and slice them 1/4-inch thick.
2.Finely chop the shallot. Mince the garlic cloves.
3.Strip tarragon leaves from stems and give them a rough chop.
saute · ~10 min
Sauté the mushrooms until golden.
1.Melt 2 tbsp butter in a large skillet over medium-high heat.
2.Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes.
3.Stir and continue cooking until deeply golden and any released water evaporates (5-7 more minutes).
TIPDon't crowd the pan — mushrooms need room to brown. If they steam, they'll turn rubbery.
saute · ~5 min
Build the aromatic base.
1.Reduce heat to medium. Add chopped shallot to the mushrooms.
2.Cook, stirring often, until shallot softens (2-3 minutes).
3.Add minced garlic and sauté until fragrant (30 seconds).
4.Sprinkle 2 tbsp flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
simmer · ~4 min
Add liquids and simmer until thickened.
1.Pour in 3/4 cup water while stirring to prevent lumps.
2.Add 3/4 cup heavy cream and bring to a gentle simmer.
3.Cook, stirring occasionally, until the sauce coats the back of a spoon (3-4 minutes).
mix
Finish with tarragon and seasonings.
1.Remove the pan from the heat.
2.Stir in the chopped fresh tarragon and 1 tsp lemon juice.
3.Season with 1 pinch salt and 1 pinch freshly cracked black pepper. Taste and adjust.
TIPAlways add tarragon off the heat — cooking it too long dulls its delicate flavor.
serve
Serve the sauce warm.
Spoon generously over grilled chicken breast, pan-seared salmon, or toss with fettuccine. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For deeper mushroom flavor, use a mix of cremini and shiitake mushrooms.
2
Let the mushrooms brown undisturbed for 3 minutes to develop a golden crust.
3
If the sauce is too thick, thin it with a splash of warm water or cream.
4
Add the tarragon off the heat to preserve its delicate anise-like flavor.
5
This sauce can be made ahead, cooled, and refrigerated for up to 3 days.
6
Reheat gently over low heat, stirring constantly to prevent the cream from curdling.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Swap butter for olive oil, heavy cream for full-fat coconut milk, and use a gluten-free flour blend. You'll lose the subtle dairy richness, but the coconut adds a new layer of sweetness that pairs well with the tarragon.

Gluten Free

Gluten-Free

Replace the all-purpose flour with an equal amount of rice flour or a gluten-free all-purpose blend. The sauce will still thicken but may be slightly less glossy.

Extra Herby

Add 1 tablespoon of fresh chopped chives or parsley along with the tarragon for a brighter, more complex herb profile—great with fish or chicken.

Wine Twist

After sautéing the mushrooms, deglaze the pan with 1/4 cup of dry white wine before adding the shallot. This adds acidity and depth, making the sauce even more luxurious.

HEALTH BENEFITS