Tarragon And Mushrooms: A Match Made In Heaven?

Tarragon is a herb with a subtle sweet and herby flavour, similar to liquorice, fennel and anise. Mushrooms are an earthy ingredient with a meaty texture. So, does tarragon go with mushrooms? Absolutely! Tarragon mushrooms are a popular dish, with recipes for creamy tarragon mushrooms, tarragon marinated mushrooms, and garlic mushrooms with tarragon all available online. Tarragon's subtle sweetness is the perfect pairing for earthy mushrooms, and the herb is added at the end of cooking to avoid overcooking and preserve its delicate flavour.

Tarragon and mushroom recipe

Tarragon and mushroom is a perfect combination, with tarragon's subtly sweet herby flavour pairing well with earthy mushrooms. Here is a simple recipe for creamy tarragon mushrooms that can be served as a sit-down appetiser with some toast or as a side dish with chicken or steak.

Ingredients

• Mushrooms (sliced cremini, whole small button mushrooms, large sliced portobello, or shiitake)
• Oil (canola or vegetable)
• Butter
• Garlic (freshly minced)
• Cream (heavy whipping cream or half-and-half)
• Dijon mustard
• Tarragon (fresh or dried)
• Salt and pepper

Instructions

Heat oil and butter 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 left. Add the cream and dijon mustard to the skillet and stir. Bring to a boil and let it simmer until the cream thickens. Take the skillet off the heat and stir in the tarragon. Taste and adjust seasoning if needed.

Note that tarragon should be added at the end of the cooking process so that it doesn't get overcooked and lose its flavour. Fresh tarragon is preferable, but dried tarragon can be used in a pinch.

This recipe is vegetarian, gluten-free, and keto-friendly. It is a rich and indulgent dish with complex flavours that can be easily mastered by novice home cooks.

Variations

This recipe can be modified to include other ingredients such as shallots, thyme, and sage, and can be used to make a super-savory mixed-mushroom and tarragon gravy. It can also be served on a bed of creamy, cheesy butter beans as a side dish or main course.

Tarragon's flavour profile

Tarragon is a leafy green herb with a subtle liquorice or anise flavour. It is native to Central Asia and Europe, including Siberia, Southern Russia, and France. The herb is indispensable in classic French cooking, where its flavour is described as revealing itself in layers. It first presents a subtle anise note, followed by a peppery high point that lingers with an almost vermouth-like finish. Tarragon is a great flavour choice for fish, chicken, and vegetable dishes, and it marries well with wine and shallots. It is commonly used in French sauces such as béarnaise and in French-inspired spring dishes that use fish, chicken, eggs, and cheese.

Tarragon has a complex flavour profile that brings more than just anise to the palate. It is a combination of bitter and sweet, with touches of vanilla, mint, pepper, and eucalyptus. This distinguishes it from other licorice-tasting foods like fennel. The French variety of tarragon is mild, marrying these contrasting flavours together to create an elegant and delicate herb.

There are two types of tarragon: Russian tarragon (Artemisia dracunculoides) and French tarragon (Artemisia dracunculus var. sativa). Russian tarragon can be cultivated from seed and is easier to grow, but it has an inferior flavour and can be bland compared to the French variety. Its leaves are also courser in texture. French tarragon has a pungent, licorice-like taste due to the presence of estragole, an organic compound that gives fennel, anise, and tarragon their distinct flavours. French tarragon is generally cultivated from cuttings or through division, and it is usually sterile, rarely flowering or setting seeds.

Tarragon is highly aromatic and adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, and fish and chicken dishes. It is commonly sold fresh or dried and is available year-round. When cooking with fresh tarragon, the leaves need to be rinsed and patted dry before use, then removed from the stem. Fresh tarragon should be added raw or towards the end of cooking, as leaving it to cook for a long time will turn its flavour bitter. Dried tarragon, on the other hand, is added early on in recipes but will not create the same effect as fresh due to its diminished flavour.

Types of mushrooms used

Tarragon is a herb with a subtly sweet and herby flavour, similar to liquorice, fennel and anise. It pairs well with earthy mushrooms, especially when cooked in a creamy sauce. This combination works as a great side dish with steak and chicken or as an indulgent appetiser with toasted bread.

When it comes to the types of mushrooms used in such dishes, there are several varieties that complement the tarragon flavour. Here are some of the most commonly used mushrooms:

• Cremini: Sliced cremini mushrooms are a popular choice for creamy tarragon mushroom dishes. They have a mild, earthy flavour and a firm texture, making them ideal for sautéing or frying.
• Button: Small button mushrooms can be left whole or sliced, adding a delicate mushroom flavour to the dish.
• Portobello: Large portobello mushrooms can be sliced and used in place of, or in combination with, cremini mushrooms. They have a more robust flavour and meatier texture.
• Shiitake: Shiitake mushrooms have a distinct umami flavour and can add a savoury note to the creamy tarragon sauce.

In addition to these common varieties, other mushrooms such as white button, oyster, or porcini mushrooms can also be used, depending on availability and preference. When preparing the mushrooms, it is important to slice them thickly as they will shrink during cooking. Sautéing or frying the mushrooms in butter or oil is a popular cooking method to develop their flavour and remove excess water.

Other ingredients used

Tarragon and mushrooms are often combined with other ingredients to create a creamy sauce, which can be served as a side dish or an appetizer. This sauce typically includes cream, butter, and garlic, with some recipes also incorporating shallots, wine, and stock.

Fresh mushrooms are generally recommended for this dish, with sliced cremini, whole small button mushrooms, large sliced portobello, or shitake mushrooms suggested as suitable varieties. When preparing the sauce, a high-heat oil, such as canola or vegetable oil, is used for cooking the mushrooms and other ingredients. Butter is optional but adds richness to the dish. Freshly minced garlic provides the best flavor, and heavy whipping cream with a high fat content creates a thick and indulgent sauce.

Some recipes suggest deglazing the pan with wine and stirring in stock along with the cream to create a more complex sauce. Dijon mustard is also sometimes added for a tangy flavor, although this can be substituted with wholegrain or yellow mustard for a milder taste. Fresh tarragon is preferred, added at the end of cooking to retain its flavor, although dried tarragon can be used as an alternative.

The creamy tarragon mushroom sauce can be served with toasted bread, crostini, or steak, or as a base for chicken or mushroom stroganoff. It can also be adapted into a soup by adjusting the proportions of stock, cream, wine, and seasonings.

Serving suggestions

Tarragon and mushrooms are a perfect pairing, with the earthy flavours of mushrooms being complemented by tarragon's subtly sweet, liquorice-like taste.

Tarragon mushrooms are a delicious and indulgent side dish, especially when cooked in a creamy sauce. They go well with steak and chicken, or as an appetizer with some toasted bread.

For a simple tarragon mushroom recipe, sauté the mushrooms with some shallots and garlic, then add cream and tarragon. Season to taste, and serve with slices of toasted French baguette (crostini).

For a more complex dish, try creamy tarragon and mushroom beans. Fry the mushrooms with garlic and tarragon, then add to a pan of creamy, cheesy butter beans. This is a perfect side dish or main, especially in the colder months.

Tarragon-marinated mushrooms are another option, and they make a great antipasti or snack. You can also buy these in jars from fancy grocery stores.

When cooking with tarragon, it is best to add it at the end so that it doesn't overcook and lose its flavour. Fresh tarragon is preferable, but dried tarragon can be used in a pinch.

Frequently asked questions