Laura Smith
Tarragon is well-loved for its sweet liquorice-like flavour and is often used to enhance the taste of creamy mushroom dishes. The herb is added towards the end of the cooking process to prevent it from being overcooked and losing its flavour. Mushrooms and tarragon are a great combination and can be used in a variety of recipes, including creamy tarragon and garlic mushroom gratin, creamy tarragon mushrooms with steak or chicken, and creamy tarragon and mushroom beans.
| Characteristics | Values |
|---|---|
| Taste | Tarragon and mushrooms go well together and have a rich and creamy taste. Tarragon has a sweet liquorice-like flavor, similar to fennel and anise. |
| Ease of preparation | The dish is easy to make and requires only a few basic ingredients. |
| Time | It is a quick dish to prepare and can be made in around 15 minutes. |
| Dietary info | The dish is vegetarian, gluten-free, and low carb and keto-friendly. |
| Mushroom types | Most fresh mushrooms work well, including cremini, button, portobello, and shitake. |
| Serving suggestions | It can be served as a side dish with steak or chicken dinners or as an appetizer with toasted bread. |
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What You'll Learn
Creamy tarragon mushrooms as a side dish
Tarragon is known for its subtly sweet herby flavor with notes of liquorice, fennel, and anise. This flavor profile pairs perfectly with earthy mushrooms. A creamy tarragon mushroom dish is a delicious and indulgent side that can accompany steak or chicken.
To make creamy tarragon mushrooms, you will need the following ingredients:
- Mushrooms (sliced cremini, button, portobello, or shiitake)
- Oil (high heat oil like canola or vegetable, or olive oil)
- Butter (optional)
- Garlic (freshly minced)
- Cream (heavy whipping cream or half-and-half for a lower-fat option)
- Dijon mustard (or wholegrain/yellow mustard for a milder flavor)
- Fresh tarragon
- Salt and pepper, to taste
- Heat oil in a large pan over medium to high heat. You can also add butter for extra richness, but this is optional.
- Add sliced mushrooms to the pan, ensuring they are not overcrowded, as this will cause them to steam instead of brown. Cook the mushrooms until they are golden brown, about 10 to 15 minutes.
- Add minced garlic to the pan and sauté for a further 2 to 4 minutes.
- If using butter, add it now, along with any other desired seasonings, such as salt and pepper. Stir to combine.
- Pour in the cream and Dijon mustard. Cook the mixture until the cream reduces and thickens, creating a rich and tangy sauce.
- Just before serving, stir in fresh tarragon. The tarragon should be added at the end to preserve its delicate flavor.
- Serve immediately as a side dish.
This dish is best served fresh, but any leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply place the mushrooms in a skillet on the stovetop, adding a splash of milk to loosen the sauce if needed.
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Tarragon mushroom gratin
Tarragon and mushroom is a delicious combination. Tarragon has a sweet liquorice-like flavour, similar to fennel and anise, which pairs well with the earthy taste of mushrooms.
Ingredients
- 150ml just-boiled water
- Mixed mushrooms (oyster, shiitake, button, portobello, cremini)
- Butter
- Mushroom soaking liquid
- Cream
- Garlic
- Parmigiano Reggiano
- Lemon juice
- Tarragon
- Salt and pepper
- Ciabatta
- Olive oil
Method
- Pour 150ml of just-boiled water into a mug or small heatproof bowl and add dried mushrooms. Cover and set aside.
- Tear the oyster and shiitake mushrooms into halves or quarters, depending on their size. Leave the smallest mushrooms whole.
- Divide the butter into three equal pieces. Put one piece into a large frying pan and place over high heat. Add the mixed mushrooms in one layer and fry until golden, about 10-15 minutes.
- In a separate bowl, mix the mushroom soaking liquid, cream, and garlic. Bring to a boil and reduce by half, about 3 minutes.
- Remove from the heat and stir in the Parmigiano Reggiano, lemon juice, and tarragon. Season with salt and pepper.
- Add the mushrooms to a gratin dish and pour the cream mixture on top. Mix well.
- Tear the ciabatta into thumbnail-sized pieces and toss with olive oil and a pinch of salt. Arrange the bread over the mushrooms.
- Bake at 220°C for 20 minutes, until the sauce is bubbling and the bread is golden.
- Garnish with extra tarragon.
This gratin can be prepared in advance and refrigerated for up to 24 hours before baking. It is best served hot from the oven, with the sauce bubbling and the bread golden and crispy. Enjoy!
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Tarragon mushroom beans
Tarragon and mushrooms are a delicious combination. Tarragon has a sweet liquorice-like flavour, similar to fennel and anise, which pairs well with the earthy taste of mushrooms.
This recipe for tarragon mushroom beans is a simple, hearty dish that can be served as a main or side. It is creamy, warming, and filling, yet the tarragon makes it light and fresh.
Ingredients:
- Olive oil
- 2 cloves of garlic, minced
- 1 shallot, minced
- 2 sprigs of fresh tarragon
- 1 cup of sliced mushrooms (cremini, button, portobello, or shiitake)
- 1 can of butter beans, with liquid
- Salt and pepper, to taste
- Splash of water
Instructions:
- Heat a generous drizzle of olive oil in a frying pan over high heat.
- Add the sliced mushrooms and fry until golden, about 10-15 minutes.
- Lower the heat and season with salt and pepper. Add the minced garlic and tarragon leaves, frying for an additional 2-4 minutes before transferring to a bowl.
- In the same pan, add another drizzle of olive oil and the minced shallot. Fry until translucent and fragrant.
- Pour in the beans with their liquid and a splash of water, ensuring the beans are submerged.
- Add the remaining whole sprigs of tarragon and simmer for 15-20 minutes, until the beans are tender and the liquid has thickened.
- Remove the tarragon sprigs and season to taste before serving.
Variations:
- For a lighter option, use half-and-half or single cream instead of heavy cream.
- Add a teaspoon of Dijon mustard for a tangy flavour that balances the creaminess of the dish.
- Include other herbs such as parsley, thyme, or rosemary for additional aroma and taste.
- Try using different types of beans, such as white beans or cannellini beans.
- For a heartier meal, serve the tarragon mushroom beans with a side of roasted vegetables or a green salad.
Enjoy the delightful combination of tarragon and mushrooms in this flavourful and comforting dish!
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Tarragon mushroom sauce for steak
Tarragon and mushrooms is a classic combination that works well as a side dish or as an ingredient in sauces. Tarragon has a sweet liquorice-like flavour, similar to fennel and anise, which pairs beautifully with the earthy taste of mushrooms. This combination can be used to create a delicious sauce to accompany steak.
Ingredients:
- Olive oil
- Steak
- Salt
- Pepper
- Garlic cloves, minced
- Onion, chopped
- Wine
- Cream
- Mushrooms, sliced
- Worcestershire sauce
- Tarragon, fresh
Instructions:
Start by taking your steaks out of the fridge and letting them come to room temperature. This will help them cook more evenly. Season the steaks with salt and pepper and rub them with olive oil. Heat a frying pan over high heat and sear the steaks for about 4 minutes on each side for a medium-rare doneness. Set the steaks aside on a plate to rest.
In the same pan, add a drizzle of olive oil and heat over medium heat. Add the chopped onion and garlic and sauté until softened. Pour in the wine and let it simmer until reduced by half. Add the cream and sliced mushrooms, stirring to combine. Cook for about 2-3 minutes, then stir in the Worcestershire sauce and fresh tarragon. Season to taste with salt and pepper.
Serve the sauce alongside the rested steaks. This sauce is a delicious way to elevate your steak dinner and impress your guests. The tarragon and mushroom combination adds a depth of flavour that complements the steak perfectly.
Feel free to adjust the recipe to your taste. You can use different types of mushrooms, such as cremini, button, portobello, or shiitake. Additionally, you can reduce the fat content by using half-and-half or single cream instead of heavy cream. Enjoy experimenting with this versatile sauce!
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Tarragon mushroom appetizer
Tarragon and mushrooms is a flavour combination that works. Tarragon has a sweet liquorice-like flavour, similar to fennel and anise. This can complement the savoury, umami taste of mushrooms.
Creamy Tarragon Mushrooms
This recipe is rich, creamy, and indulgent, with a complex flavour profile. It is super simple and easy to make, and can be served as a sit-down appetizer with some toasted bread.
Ingredients:
- Butter
- Olive oil
- Mushrooms (sliced cremini, small button mushrooms, or large sliced portobello)
- Garlic (minced)
- Salt
- Pepper
- Cream
- Dijon mustard
- Fresh tarragon
Instructions:
- Heat butter and olive oil in a skillet on medium-high heat.
- Add sliced mushrooms and minced garlic with a couple of pinches of salt and pepper.
- Cook until the mushrooms are done and there is no liquid remaining.
- Add the cream and Dijon mustard, and stir to combine.
- Bring to a boil and let the mixture simmer until the cream thickens.
- Remove from heat and stir in the fresh tarragon.
- Taste and season with salt and pepper as needed.
This recipe can be modified by using half-and-half instead of heavy cream to reduce fat and calories. Additionally, the tarragon can be substituted with another fresh herb of your choice.
Another variation of this recipe includes the addition of shallots and wine for deglazing the pan. This recipe also suggests using morel mushrooms, which should be sliced in half and checked for bugs before cooking.
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Frequently asked questions
Yes, tarragon is a great herb to use with mushrooms. It adds a sweet liquorice-like flavour to the earthy taste of mushrooms.
There are several recipes that use tarragon and mushrooms together, such as creamy tarragon mushrooms, tarragon and garlic mushroom gratin, and creamy tarragon and mushroom beans.
This dish typically includes sliced mushrooms, cream or single cream, Dijon mustard, and tarragon. It can be served as a side dish with steak or chicken, or as an appetizer with toast.
This dish is cooked in a skillet or frying pan. The mushrooms are sauteed and then mixed with cream and tarragon. It is best served fresh but can be stored for 3-4 days and reheated.
Yes, tarragon can be substituted with other fresh herbs such as parsley or thyme. Tarragon has a unique liquorice flavour, so substituting it will change the taste of the dish.
