Sauteed Mushrooms With Tarragon Cream Sauce

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 6 tablespoons butter
• 12 ounces button mushrooms
• 6 morels, sliced
• 1 shallot, minced
• 1/2 tablespoon dried tarragon
• 1 cup beef stock
• 1/2 cup heavy cream
• 1/4 cup dry wine
• crostini
• salt and pepper

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
• 6 serve with crostini (slices of a french bagette, toasted).