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-DIJON PORK CHOPS
For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. -Julie Danler, Bel Aire, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.
Nutrition Facts : Calories 334 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
TRIPLE CHEESE & TARRAGON-STUFFED MUSHROOMS
Make this speedy, cheesy veggie treat for a light supper, or starter. It only needs five ingredients and you can have it on the table in 15 minutes
Provided by Elena Silcock
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.
- Remove from the tray with a spatula, season and serve with a rocket salad.
Nutrition Facts : Calories 216 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
BAVETTE STEAK WITH CHIPS, TARRAGON & MUSHROOM SAUCE & WATERCRESS SALAD
Make our budget-friendly steak supper even better with a tarragon and mushroom sauce. Serve it with homemade chips for a cosy night in with the family, or for a special occasion like Father's Day
Provided by Keith Kendrick
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Remove the steak from the fridge at least 1 hr before cooking and let it come to room temperature. The steak should have an even 1cm thickness, so lightly bash any thicker areas with a meat hammer or rolling pin. Scatter the salt over both sides of the steak and set aside.
- To prepare the chips, bring a large pan of water to a simmer and cook them for about 10 mins. Test with a fork after 6 mins - they should be very tender with slightly rough edges. If they're not yet ready, cook for the remaining time and check again. Carefully transfer to a wire rack using a slotted spoon and leave to steam-dry. You want them to be as dry as possible before frying.
- Next, make the sauce. Melt the butter in a small frying pan until foaming, then fry the shallots and garlic until soft, around 5 mins. Add the mushrooms and cook for 1-2 mins more until they release some of their moisture. While the veg is cooking, bring the cream and tarragon stems to a simmer in a small pan. Pour through a sieve into the pan with the mushroom mixture. Stir, then reduce the heat and continue to cook the sauce until slightly thickened and smooth. Remove from the heat and set aside.
- To fry the chips, tip the oil into a deep pan, making sure the pan is no more than two-thirds full, and ideally with a frying basket. Heat the oil to 180C. If you don't have a thermometer, you can check the temperature by dropping in one of the chips - if it sizzles immediately, it's ready. Deep-fry the chips in batches, making sure you don't overcrowd the pan, for 5-6 mins per batch until golden and crisp at the edges. Tip out of the frying basket onto kitchen paper (or remove with a slotted spoon) and leave to drain. Keep warm in a low oven while you cook the steak.
- Heat a heavy-bottomed frying pan over a high heat until smoking hot. Pat the steak dry with kitchen paper (the salt will have drawn out some moisture), then drizzle with the oil. Cook for 3-4 mins on each side for medium-rare, or until cooked to your liking. Transfer to a board or plate and leave to rest - keep warm by covering with foil. Pour any resting juices into the sauce.
- Reheat the sauce, then, using a very sharp knife, carve the steak across the grain into 1-2cm slices (or four equal steaks, if you prefer). Drizzle the sauce over the steak, scatter over the tarragon leaves, and serve with the chips and watercress on the side.
Nutrition Facts : Calories 1066 calories, Fat 66 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 60 grams protein, Sodium 2.3 milligram of sodium
TARRAGON-MARINATED MUSHROOMS
Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
- Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.
CREAMY TARRAGON CHICKEN WITH MUSHROOMS AND CHEVRE
I made this for especially for my husband- just a little something to tease his tastebuds on a romantic night. It's so easy to make too- just cook it up in the pan, no bother at all.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat olive oil and butter in a large saute pan until the butter melts then add chicken and cook until browned.
- Add the mushrooms, shallots and tarragon and cook until the mushrooms become tender and the chicken is cooked through.
- Add the wine and mustard to the pan and stir until blended, then reduce to low, cover and simmer about 10-15 minutes.
- Remove the lid, make a space/well in the center of the pan by moving all the ingredients to the sides and then add the chevre to the center of the pan and mix it with a little cream, stir some, mix in more cream, stir more, etc, until chevre is blended in and cream is incorporated.
- Mix chicken and mushrooms into cream sauce, check again for seasonings and serve.
- I served this along side wild rice, but you can do as you like.
VEAL CHOPS WITH MUSHROOMS
Make and share this veal chops with mushrooms recipe from Food.com.
Provided by chia2160
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
- remove to plate and keep warm.
- toss mushrooms in flour, add to pan.
- add chicken stock cook a few minutes until thickened.
- add cream, nutmeg and salt& pepper to taste.
- spoon sauce over chops, serve.
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