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.
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
VINEGAR-AND-TARRAGON MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.
SHALLOTS AND MUSHROOMS WITH TARRAGON
Make and share this Shallots and Mushrooms With Tarragon recipe from Food.com.
Provided by daisygrl64
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- cook shallots in a pan for 10 minutes in salted boiling water.
- remove from pan and drain well.
- heat butter in saucepan over medium heat.
- add shallots and remaining ingredients.
- season with salt and pepper.
- cover and cook over low heat for 6 to 7 minutes.
- serve.
EXOTIC MUSHROOMS AND TARRAGON CREAM
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 11
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.
ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE
Make and share this Roast Fillet of Beef with Mushroom-Tarragon Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400F degrees.
- Heat oil in large skillet over high heat.
- Pat beef dry.
- Add to skillet and brown on all sides, turning frequently, about 7 minutes.
- Place rack in roasting pan.
- Transfer beef to rack.
- Roast about 25 minutes for rare, or longer, if desired.
- Pour oil from skillet.
- Add butter and melt over medium-low heat.
- Add shallots and saute 1 minute.
- Add mushrooms, tarragon and salt.
- Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
- Add wine and bring to boil.
- Boil uncovered until almost no liquid remains, about 2 minutes.
- Mix in 1 cup stock.
- Stir cornstarch and remaining ¼ cup stock in small bowl.
- Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
- Boil until thickened, about 1 minute.
- Cut beef into ½ inch slices.
- Overlap slices on plates.
- Spoon sauce over and serve.
- This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).
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
GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON
Provided by Susan Spungen
Categories Side Thanksgiving Green Bean Tarragon Hazelnut Shallot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
- In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
- Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.
TARRAGON CHOPS WITH MUSHROOMS
"Though I lightened the sodium in this delicious pork entree, it's just as flavorful," assures Sherri Halloran from Colonial Heights, Virginia. "It's a quick and easy weeknight dinner."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine, stirring to loosen browned bits. Stir in tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until liquid is reduced by half. Serve with pork chops.
Nutrition Facts : Calories 306 calories, Fat 14g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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