to vote for favorites. Only 6 votes needed to get on the list.This recipe is a work in progress. I’ve made it a few times, but forget to take notice of the times and quantities that closely. If you use good ingredients you can’t go too far wrong.
Ingredients
- 330 g (3-4 c.) Wild Mushrooms
- 1 clove garlic
- 60 g (1/2 c.) shallots
- 1 c. white wine
- 3/4 c cream
- 2 tbsp. fresh tarragon
- 1-1/2 tsp lemon zest
- 3 tbsp olive oil
Instructions
Chop garlic and shallots. Roughly chop mushrooms. Saute garlic and shallots in oil ~ 2-3 minutes
Add mushrooms. Saute about another 3 minutes
Deglaze the pan with the white wine
Add cream, tarragon, and lemon zest. Simmer over low heat until thickened.
Season with salt.
Tips
Get nice fresh mushrooms. They are the soul of this dish. It’s one of the great things about Victoria; it’s easy to get fresh mushrooms. Experiment with local varieties. I use oyster, shitaki, enoki. Delicate mushrooms like enoki can be added closer to the end. Mix and match.
The wine is also a key ingredient here. Spare your cheap cooking wine and use something you like to drink.
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