Autumn offers a great variety of delicious foods to delight your palate. Today we would like to present a really special recipe using one of the most typical ingredients of the season: mushroom and tarragon sauce.
A versatile side dish
Nature offers a great variety of mushrooms: some people are real experts while others just enjoy their delicious flavour. The nice (and delectable!) thing about this ingredient is its great versatility.
Mushrooms are excellent pickled in vinegar or oil and used to fill sandwiches together with cold meats and/or cheese.
In the Veneto region they are almost always paired with polenta while, during the cold season, mushroom risotto is a favourite all over Italy.
They can be used to make fanciful sauces for pasta dishes and are also perfect to top pizzas (how can anyone say no to a classic ham and mushroom pizza?!).
Why not use this versatile side ingredient to make sauce?
Our mushroom and tarragon sauce is ideal to complement strong-flavoured chicken, rabbit or meat dishes.
Mushroom and tarragon sauce: the recipe
- 50 g champignon mushrooms
- ½ litre broth (made with meat or a stock cube)
- 50 g butter
- 2 heaped tablespoons of flour
- 2 egg yolks
- 1 teaspoon of chopped tarragon
- salt as needed
- pepper as needed
- Clean, wash and chop the mushrooms coarsely
- Put them in a pan, add salt and pepper to taste and cover them with a full glass of water.
- Simmer for about 10/15 minutes
- Drain off the cooking juices and add them to the broth. Set the mushrooms aside for another recipe.
- Boil the mushroom cooking juices until a third has evaporated.
- In a different pan, melt the butter and toast the flour, mixing continuously until it turns golden brown.
- Add the broth after about 4 minutes, mixing continuously: its consistency should resemble a liquid bechamel sauce.
- Beat the egg yolks separately together with one tablespoon of warm water and add them to the sauce – removed from any source of heat – using a manual or electric mixer.
- Add salt and pepper to taste and sprinkle all over with tarragon: the last touch for a perfect mushroom sauce!
You can complete the sauce by adding the chopped mushrooms set aside beforehand, better still if you sauté them in some butter first.