Creamy Tarragon Mushrooms
Last Updated on March 7, 2022 by Betty Davies
With it’s subtly sweet herby flavor, tarragon is the perfect pairing for earthy mushrooms. Cooked in a creamy and tangy sauce, these tarragon mushrooms are an indulgent vegetable side dish that works wonderfully with steak and chicken.
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Where are all my mushroom lovers at, because I KNOW you are going to love this recipe!
These creamy tarragon mushrooms are seriously good, and even better, super easy and quick to make. They are wonderfully rich with complex flavors, yet even the most novice of home cooks will be able to master these.
A delicious veggie side dish that’s great to serve with steak and chicken dinners, or serve as a sit down appetizer with some toasted bread.
Be sure to try my Creamy Basil Mushrooms and Creamy Garlic Mushrooms too!
Why you will love this recipe!
- One pan: All cooked in a skillet on the stovetop, even the clean up is a breeze!
- Simple ingredients: You only need a handful of everyday ingredients to make this mushroom side dish.
- Quick: This is a great last minute side dish, and they are ready to serve in around 15 minutes.
- Dietary info: These creamy tarragon mushrooms are vegetarian, gluten-free and low carb and keto friendly.
Ingredients
- Mushrooms: I used sliced cremini mushrooms for this recipe. Most fresh mushrooms will work well in this recipe.
- Oil and butter: For cooking. Use a high heat oil like canola or vegetable. Butter adds a nice richness to the mushrroms, but it is optional.
- Garlic: Use freshly minced garlic for the best flavor.
- Cream: A heavy whipping cream with 35% fat content creates a thick, rich and indulgent sauce.
- Dijon Mustard: Just a little dijon mustard
- Tarragon:
How to make creamy tarragon mushrooms
Be sure to scroll down for the full recipe!
- Saute the mushrooms and garlic (photo 1).
- Add the cream and dijon and cook to reduce (photo 2).
- Stir in the tarragon and serve (photo 3).
Recipe Variations
If you like, you can reduce the fat and calories slightly by using half and half (also known as single cream) instead of heavy cream. These creamy tarragon mushrooms are super delicious, but you can easily swap the tarragon for another fresh herb if you wish.
Frequently Asked Questions
Any fresh mushrooms will work well in this recipe. I used sliced cremini, but whole small button mushrooms or large sliced portobello would work great too. Shitake would also be a fine choice.
The Dijon mustard adds a nice bit of tangy flavor and the acid helps to cut through and balance out the creamy sauce. It’s a wonderful addition, but definitely not essential. For a milder flavor, you could use wholegrain or yellow mustard.
Tarragon has a sweet liquorice like flavor, similar to fennel and anise. For this recipe, fresh is best, the tarragon is added right at the end of cooking so that it doesn’t get overcooked and lose it’s flavor. In a pinch, you can use dried tarragon, use a tablespoon and add it to the skillet with the mushrooms and garlic so it has time to soften and become flavorful.
Serving Suggestions
These creamy tarragon mushrooms can be served as a sit down appetizer with some toast, or serve them alongside a main like chicken or steak. Try them with:
Make Ahead, Storage and Reheating
These are best served as soon as they are ready, but they are so quick to cook you can easily whip them up while your chicken or steak is resting. You can saute the mushrooms an hour or two ahead of time and then reheat them and add the cream to serve.
Leftovers will keep in the fridge in an air tight container for 3 to 4 days. You can reheat the in a skillet on the stovetop. The sauce will have thickened so you may want to add in a splash of milk to loosen it back up.
Recipe Notes and Tips
- Slice the mushrooms fairly thickly as they will shrink during cooking.
- Use a large pan and don’t overcrowd the mushrooms. If you add too many mushrooms to a small pan they will steam rather than brown and can turn soggy.
- Cook the mushrooms well to remove excess water. The pan should be pretty dry when you add in the cream.
Rich, creamy and indulgent, these tarragon mushrooms are not messing around! Super simple and easy to make, they are totally irresistible!
More Mushroom Recipes
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Creamy Tarragon Mushrooms
Equipment
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 8 ounces mushrooms sliced (227g)
- 4 garlic cloves minced or finely diced
- salt and pepper
- ½ cup heavy cream (35%)
- 1 teaspoon dijon mustard
- 2 tablespoons fresh tarragon finely chopped
Instructions
- Heat the oil and butter in a skillet on a medium high heat on the stovetop.
- Once the butter has melted, add the sliced mushrooms and minced garlic, with a couple of pinches of salt and pepper.
- Cook, stirring occasionally til the mushrooms are cooked and no liquid remains.
- Add the cream and dijon to the skillet and stir to combine. Bring to a boil and let simmer til the cream thickens.
- Take off of the heat and stir in the fresh tarragon.
- Taste and season with salt and pepper if needed.
Notes
- Slice the mushrooms fairly thickly as they will shrink during cooking.
- Use a large pan and don’t overcrowd the mushrooms. If you add too many mushrooms to a small pan they will steam rather than brown and can turn soggy.
- Cook the mushrooms well to remove excess water. The pan should be pretty dry when you add in the cream.
