Exotic Mushrooms And Tarragon Cream Recipes

SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE

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).

EXOTIC MUSHROOMS AND TARRAGON CREAM

Steps:

• Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
• Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.

BRAISED EXOTIC MUSHROOMS

Steps:

• Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
• Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
• By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

CHICKEN POT PIE WITH EXOTIC MUSHROOMS AND TARRAGON

Steps:

• Wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large enough to hold it, cover with cold water and bring to a boil. Reduce to a simmer and cook for 15 minutes, carefully skimming off any scum and grease that accumulates on the surface of the water. Add the salt, sachet garni and onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 minutes.
• Turn off the heat and cool the chicken in the broth in an ice water bath. When thoroughly cold, remove the chicken and strip off all of the skin and discard. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, discard the vegetables and the bouquet garni.
• Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
• Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.
• 4 to 6 portions
• In the bowl of a mixer fitted with a paddle, combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add the buttermilk, cream and combine. Add the cold butter in rapid succession, combining only briefly, to leave the mixture as mealy as possible.
• Scrape this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a rectangle shape approximately 1-inch thick. Cut into 4 or 6 equal rounds. Brush a cookie sheet lightly with melted butter, place the rounds on the sheet and place the cookie sheet into the refrigerator to rest for 20 minutes, while you preheat the oven to 375 degrees. Bake the chilled shortcakes for 20 to 25 minutes, or until they are nicely browned.
• 4 to 6 ( 4-inch diameter) round biscuit tops