Mushrooms in Tarragon Cream Sauce
Whole mushrooms in a tarragon cream sauce.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
mushrooms
wine sauce
cream sauce
tarragon
mushroom
mine
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pepper to taste
- 2 tablespoons butter
- 1 parmesan cheese
- 1 salt to taste
- 15 mushrooms ( up to 20) stemmed, whole
- 2 cloves garlic ( up to 3), chopped fine
- 1/2 cup wine (chardonnay works great)
- 1/2 cup cream
- 1/2 teaspoon tarragon
- Carbohydrate 8.6429125 g
- Cholesterol 93.2875 mg
- Fat 29.920865 g
- Fiber 0.718674998641014 g
- Protein 12.65014 g
- Saturated Fat 18.50354175 g
- Serving Size 1 1 Serving (288g)
- Sodium 1067.8045 mg
- Sugar 7.92423750135899 g
- Trans Fat 1.92399625 g
- Calories 452 calories
Heat pan on med-high, but not enough to burn butter! Add butter melt. Add mushrooms, garlic and tarragon. Allow mushrooms to brown well. Don't be afraid to really let them brown. Add wine, reduce temp to about medium or so. Let cook for 1 minute or so. Add cream and reduce temp so cream does not burn. Add salt and pepper to taste. Let simmer down until thickened and creamy. garnish with Parmesan cheese.
