Creamy Tarragon Mushrooms

Deliciously rich and creamy, these easy to make tarragon mushrooms come together quickly and easily with just a few basic ingredients.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 249kcal

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.

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.