Sauteed Mushrooms with Tarragon Cream Sauce
Indulge in the rich, earthy flavors of Sautéed Mushrooms with Tarragon Cream Sauce, a quick yet elegant dish perfect for dinner parties or weeknight meals. Tender, golden-browned button mushrooms are sautéed in a luscious blend of butter and olive oil, then simmered with fragrant garlic, dry white wine, and velvety heavy cream to create a luxurious sauce. Fresh tarragon adds a subtle anise-like flavor that beautifully complements the creamy base, while a hint of lemon juice offers the perfect balance of brightness. Ready in just 25 minutes, this versatile recipe makes an excellent side dish, a topping for steak or chicken, or even a vegetarian main when served over pasta or crusty bread. Garnish with parsley for a fresh, vibrant finish and let the flavors shine!
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Recipe Information
Ingredients
- 400 grams button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves
- 200 milliliters heavy cream
- 2 tablespoons fresh tarragon leaves
- 50 milliliters dry white wine
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Clean the button mushrooms by gently wiping them with a damp cloth or paper towel to remove any dirt. If the mushrooms are large, slice them into halves or quarters for uniform cooking.
Mince the garlic cloves finely and set aside. Chop the fresh tarragon leaves and parsley (if using) and set aside as well.
In a large skillet, heat the unsalted butter and olive oil over medium heat until the butter has melted and begins to foam.
Add the mushrooms to the skillet and toss to coat them in the butter and oil mixture. Let the mushrooms cook undisturbed for 3–4 minutes to develop a golden brown color on one side.
Stir the mushrooms and continue cooking for another 4–5 minutes until they are tender and browned evenly.
Reduce the heat to medium-low and add the minced garlic to the skillet, stirring for about 30 seconds until it becomes fragrant but not browned.
Pour in the dry white wine to deglaze the skillet, scraping any browned bits off the bottom with a wooden spoon. Let it simmer for 1–2 minutes until the wine reduces slightly.
Stir in the heavy cream and allow the mixture to simmer gently for 3–4 minutes, allowing the sauce to thicken slightly.
Add the chopped tarragon, salt, black pepper, and lemon juice to the skillet. Stir to combine and taste for seasoning, adjusting if necessary.
Once the sauce has thickened to your desired consistency, remove the skillet from the heat. Serve the sauteed mushrooms with tarragon cream sauce immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
