SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE
This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.
Provided by E. Nigma
Categories Vegetable
Time 10m
Yield 12 hors-d'oeuvre, 12 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8
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.
FRESH MUSHROOM SOUP WITH TARRAGON
This has such a great mushroom flavor. It seems a little time consuming but most of it is just the chopping. I bring the mushrooms into the living room and force others to help! I like to serve this soup as the beginning of a meal, followed by steak. If cremini aren't available, you can use a mixture of wild and white mushrooms.
Provided by Bakabeth
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
- Add the mushrooms and cook gently for 4 minutes, stirring.
- Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
- Stir in the chopped tarragon, salt and black pepper. Season to taste.
- Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
- Return to the saucepan and reheat slowly on medium low heat.
- Stir in sherry.
- Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
Nutrition Facts : Calories 76, Fat 3, SaturatedFat 1.9, Cholesterol 9.2, Sodium 238, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 2.3
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Make and share this Chicken Breasts With Mushrooms and Tarragon recipe from Food.com.
Provided by Lorrie in Montreal
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
- Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes.
- Transfer mushroom mixture to bowl.
- On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
- In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot.
- Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side.
- Transfer chicken to warm platter.
- Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet.
- Pour sauce over chicken.
Nutrition Facts : Calories 221.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 68.4, Sodium 403.6, Carbohydrate 7.2, Fiber 1, Sugar 1.5, Protein 31.2
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the mushrooms, wash them in cold water and drain well.
- If the mushrooms are large, slice them or cut them in halves or quarters.
- Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
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