04-02-2008, 08:33 PM
Mushroom Tarragon Sauce
Ingredients:
a good fistful of shitake mushrooms (you can use baby 'bello's' if no shitake are available) slice these in half only. You want them to stay looking like 'shrooms'!
Pint of light cream
1 shallot
small bunch of tarragon
butter
Melt butter and reduce off the 'foam'. Toss in mushrooms and let them cook for a bit until they darken some.
Slice the shallot into very thin strips and toss them in at the last minute. You don't want to cook shallots too long or they turn bitter.
Add the cream and let simmer.
Chop up some tarragon and toss into the cream sauce.
Now stir it all up making sure to get all that tasty 'gunk' from the bottom of the pan the mushrooms made.
Your sauce should be turning a beige color by now.
Simmer slowly until it thickens to your liking.
Pour over a beautiful steak and enjoy!
Ingredients:
a good fistful of shitake mushrooms (you can use baby 'bello's' if no shitake are available) slice these in half only. You want them to stay looking like 'shrooms'!
Pint of light cream
1 shallot
small bunch of tarragon
butter
Melt butter and reduce off the 'foam'. Toss in mushrooms and let them cook for a bit until they darken some.
Slice the shallot into very thin strips and toss them in at the last minute. You don't want to cook shallots too long or they turn bitter.
Add the cream and let simmer.
Chop up some tarragon and toss into the cream sauce.
Now stir it all up making sure to get all that tasty 'gunk' from the bottom of the pan the mushrooms made.
Your sauce should be turning a beige color by now.
Simmer slowly until it thickens to your liking.
Pour over a beautiful steak and enjoy!