Mushroom + Tarragon Cream Sauce
A delicious sauce that is perfect for using on grilled steaks, chicken or pork chops.
Ingredients
- 2 Tbs Butter
- 1 Tbs Flour
- 10 Dried Baby Bella Mushrooms
- 1/2 Cup Mushroom Stock
- 1/4 Cup Half + Half
- 1/2 Tsp Salt
- 1/2 Tsp Dried Tarragon
- 2 Tbs Fresh Parsley for Garnish (optional)
Instructions
- To rehydrate the mushrooms, just place them in a sauce pan with about 2 cups of water and let sit for 15 minutes.
- Remove the mushrooms from the stock you've just made and set the stock aside.
- Slice the mushrooms and set aside.
- Next, get a sauté pan going over medium heat and add the butter.
- Once the butter is melted, add the flour and whisk constantly to form a roux. Cook this for just a minute.
- Next add the mushrooms and the mushroom stock to the pan slowly, whisking as you add.
- Bring this to a boil, then turn down to a simmer and let it low-bubble away for about 5 minutes.
- Finally, add in the salt and slowly pour in the half and half, mixing well while adding.
- Bring this up to medium heat once again to bring everything to a nice hot temp - about another 3-5 minutes.
- Taste the sauce here and add seasoning if needed and toss in the tarragon.
- If the sauce is thicker than you'd like, add additional mushroom stock, and if it's too thin, continue to simmer until some of the liquid escapes.
- Now just simply top your steak with this delicious sauce and eat up!
Notes
If you don't have dried mushrooms, you can of course use fresh (cook a little longer) and you can substitute the mushroom stock with vegetable stock.