Tarragon Mushroom Cream Sauce

Here is the delicious dish made with fresh picked chanterelles. The dish that will make your momma cry with pride. The recipe is from one of my FAVORITE cookbooks! Vegetarian Cooking for Everyone by Deborah Madison. She is hands down the best at teaching others to cook amazing food! If there is one cookbook I would recommend this would be it!

Tarragon Mushroom Cream Sauce

2 TB butter

1 pound mushrooms, sliced 1/2 thick

salt and freshly milled pepper

1/2 cup white wine

1/4 cup cream

1/2 cup sour cream

2 TB parsley, chopped

1 garlic clove

2 tsp tarragon, chopped

Heat butter in large skillet over high heat, add the mushrooms, and saute until a nice color. Season with a little salt and pepper, add the wine and lower the heat. Let the wine cook down to about half. Add the cream, sour cream and simmer until thickened slightly. Chop the parsley, garlic, and tarragon together. Add them to the mushrooms and serve!

I served it over wide egg noodles and it was a perfect match. This dish will work well with any kind of mushroom, so use your favorite.

Nutritional Tips!

Chanterelles can be as much as 23% Vitamin C. They are considered to be one of the best wild mushrooms in the world. They are fruity and have a apricot smell mixed with an apricot, nutty flavor. They are high in potassium and mushrooms have powerful antiviral, antitumor, and anticholesterol properties!

In Mushroom Heaven,

DandelionHeart