Creamy Mushroom & Tarragon Sauce
An earthy, elegant sauce that comes together in minutes, transforming any meal into a gourmet experience with its rich mushroom flavor and aromatic tarragon. It's the perfect accompaniment for steak, chicken, or even pasta.
For 4 servings
**Prepare Ingredients:** Slice the mushrooms evenly and finely mince the shallot. If using fresh tarragon, chop it finely.
**Sauté Aromatics:** Melt the butter in a medium skillet or sauté pan over medium-high heat. Add the minced shallot and cook for 1-2 minutes until softened and fragrant, being careful not to brown it.
**Brown Mushrooms:** Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes. Allow the mushrooms to release their liquid, then continue cooking until the liquid evaporates and the mushrooms are deeply browned and tender. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
**Deglaze the Pan:** Pour in the dry white wine (or vegetable stock). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 1-2 minutes until the liquid is reduced by about half.
**Simmer Sauce:** Reduce the heat to medium-low. Stir in the heavy cream and dried tarragon. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
**Season and Finish:** Season the sauce with salt and freshly ground black pepper to taste. Stir in the fresh chopped tarragon, if using, just before serving.
**Serve:** Serve the creamy mushroom and tarragon sauce immediately over grilled steak, roasted chicken, pan-seared fish, pork chops, or toss with cooked pasta.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Achieve Deep Mushroom Flavor:** For the best umami flavor, ensure your mushrooms are well-browned. Avoid overcrowding the pan, which causes them to steam rather than sear. Cook in batches if needed.
- 2**Wine Substitution:** If you prefer not to use wine, a good quality vegetable or chicken stock works perfectly as a substitute for deglazing, providing depth without the alcohol.
- 3**Adjusting Consistency:** If your sauce becomes too thick upon standing, thin it out with a splash of warm water, milk, or stock. If it's too thin, simmer it gently for a few more minutes until it reaches your desired consistency.
- 4**Fresh vs. Dried Tarragon:** Dried tarragon has a more concentrated flavor and is best added during the simmering stage. Fresh tarragon offers a brighter, more delicate anise-like note and is best stirred in at the very end or used as a garnish.
Adapt it for your goals.
Mushroom Medley
Use a mix of wild mushrooms like oyster, shiitake, or porcini along with cremini for a more complex and earthy flavor profile.
Herb SwapHerb Swap
Substitute fresh dill or chives for tarragon to create a different aromatic profile that pairs well with seafood or chicken.
Dairy Free OptionDairy-Free Option
For a dairy-free version, use full-fat coconut milk or a plant-based cream alternative (like cashew cream) instead of heavy cream. Note that the flavor will be different.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms are a good source of antioxidants like selenium and ergothioneine, which help protect the body's cells from oxidative stress and damage.
Source of B Vitamins
Mushrooms provide essential B vitamins, including riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are crucial for energy metabolism and maintaining healthy nerve function.
Anti-Inflammatory Properties
Tarragon contains compounds that may offer anti-inflammatory and antioxidant benefits, contributing to overall well-being.
Frequently asked questions
Yes, this sauce can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. When reheating, do so gently over low heat, adding a splash of stock or cream if it has thickened too much.
