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Tarragon mushroom sauce served
Hearty, chunky sauce loaded with browned mushrooms and creamy goodness

Creamy Tarragon Mushroom Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Mushrooms and tarragon are a classic flavour harmony. The earthy, umami-rich taste of mushrooms provides an excellent base, lifted by the freshness of tarragon. This sauce is thick, chunky, and filling, so it can be not just a side but even the star of a meal, for example with tagliatelle.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large frying pan
  • Chopping board and knife
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide (if prepared with wine)

Instructions

1 ✓

Clean the mushrooms (don't soak, just wipe!), and slice them. Finely chop the onion and garlic.

Tip: Mushrooms have a sponge-like structure; if washed in water, they soak it up and won't fry nicely.
2 ✓

Heat the butter in a large frying pan over medium heat. Add the onion and sweat until soft.

Tip: The onion is ready when translucent and soft, but not yet brown.
3 ✓

Increase heat to high and add the mushrooms. Fry until they release liquid, this evaporates, and the mushrooms start 'squeaking' and browning.

Tip: High heat is key for caramelisation, which deepens the mushroom flavour.
4 ✓

If using wine, pour it in now and boil it away completely. If not, skip this step.

Tip: Wine acidity helps dissolve the browned bits stuck to the pan (deglazing).
5 ✓

Add crushed garlic and tarragon, stir (approx. 30 sec). Pour in the cream, season with salt and pepper.

Tip: Give the garlic only a short cooking time so it doesn't become bitter.
6 ✓

Cook the sauce for a few minutes until it thickens. Finally, stir in the lemon juice.

Tip: Lemon juice acidity 'wakes up' the heavy, creamy mushroom flavours.

Recipe FAQ

Why did the mushrooms get watery?
Mushrooms contain a lot of water. If you put too many mushrooms in the pan at once, the temperature drops and they start steaming instead of frying.
What mushrooms should I use?
Brown chestnut mushrooms are tastier than white, but mixing with wild mushrooms makes it truly special.

Ingredients

  • 500 g fresh button mushrooms
  • 30 g butter
  • 200 ml cooking cream
  • 1 head onion
  • 1 clove garlic
  • 1 tsp dried tarragon (or 1 tbsp fresh)
  • 50 ml dry white wine (optional)
  • 1 tsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp freshly ground black pepper