Are you in search of a tantalizing dish that combines the earthy flavor of shallots and mushrooms with the delicate aroma of tarragon? This article will take you on a culinary journey, introducing you to the best recipes that showcase this enticing combination. Whether you prefer a simple sauté, a creamy sauce, or a hearty tart, we have curated a collection of recipes that will satisfy your taste buds and leave you craving for more. Get ready to embark on a delightful adventure as we explore the perfect recipe for shallots and mushrooms with tarragon.
Check out the recipes below so you can choose the best recipe for yourself!
TARRAGON SCENTED CHANTERELLES AND SHALLOTS
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate. Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet. Serve warm or at room temperature.
SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE
This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.
Provided by E. Nigma
Categories Vegetable
Time 10m
Yield 12 hors-d'oeuvre, 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
- Serve with crostini (slices of a French bagette, toasted).
Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8
VINEGAR-AND-TARRAGON MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.
MUSSELS WITH SHALLOTS AND TARRAGON
Can be prepared in 45 minutes or less. Makes use of the microwave oven.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. In a 2-quart microwave-safe round glass casserole with a lid combine the wine, the shallots, the zest, the fennel seeds, and the tarragon and microwave the mixture, covered, at high power (100%) for 3 minutes. Stir in the mussels and microwave the mixture, covered, at high power, stirring once every minute and transferring any mussels that are wide open to a bowl and keeping them warm, for 2 1/2 to 4 minutes. Discard any unopened mussels. Return the mussels to the casserole, sprinkle them with the onion, and drizzle them with the oil. Let the mussels stand for 1 minute.
TARRAGON-MARINATED MUSHROOMS
Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
- Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.
TARRAGON CHOPS WITH MUSHROOMS
"Though I lightened the sodium in this delicious pork entree, it's just as flavorful," assures Sherri Halloran from Colonial Heights, Virginia. "It's a quick and easy weeknight dinner."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine, stirring to loosen browned bits. Stir in tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until liquid is reduced by half. Serve with pork chops.
Nutrition Facts : Calories 306 calories, Fat 14g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
Tips:
- Choose fresh ingredients: Use fresh shallots and mushrooms for the best flavor. Look for shallots that are firm and have no signs of sprouting or bruising. Choose mushrooms that are firm and have a fresh, earthy smell.
- Clean the mushrooms properly: To clean the mushrooms, wipe them gently with a damp paper towel or rinse them quickly under cold water. Do not soak the mushrooms, as this will make them waterlogged.
- Slice the shallots and mushrooms thinly: This will help them cook evenly. If the shallots or mushrooms are too thick, they will not cook through properly.
- Use a large skillet: A large skillet will help to prevent the shallots and mushrooms from overcrowding. If the skillet is too small, the shallots and mushrooms will not cook evenly and will become mushy.
- Cook the shallots and mushrooms over medium heat: This will help them to brown and caramelize without burning.
- Stir the shallots and mushrooms frequently: This will help to prevent them from sticking to the skillet and will ensure that they cook evenly.
- Add the tarragon at the end of cooking: This will help to preserve its delicate flavor.
- Season the shallots and mushrooms with salt and pepper to taste: Do not over-season, as the tarragon will also add flavor.
Conclusion:
Shallots and mushrooms with tarragon is a simple but delicious side dish that can be served with a variety of main courses. The shallots and mushrooms are cooked in butter until they are browned and caramelized, and then the tarragon is added at the end of cooking to add a pop of flavor. This dish is a great way to use up leftover shallots and mushrooms, and it is also a healthy and flavorful addition to any meal.
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