{"id":7932,"date":"2018-10-04T12:15:18","date_gmt":"2018-10-04T10:15:18","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/salsa-di-funghi\/"},"modified":"2025-07-09T14:29:18","modified_gmt":"2025-07-09T12:29:18","slug":"salsa-di-funghi","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/en\/kitchen\/salsa-di-funghi\/","title":{"rendered":"Mushroom and tarragon sauce"},"content":{"rendered":"

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.<\/b><\/p>\n

A versatile side dish<\/h2>\n

Nature offers a great variety of mushrooms: some people are real experts while others just enjoy their delicious flavour.\u00a0The nice (and delectable!) thing about this ingredient is its great versatility.<\/b><\/p>\n

Mushrooms are excellent pickled in vinegar or oil <\/b>and used to fill sandwiches together with cold meats and\/or cheese.<\/p>\n

In the Veneto region they are almost always paired with polenta<\/i> <\/b>while, during the cold season, mushroom risotto<\/b> is a favourite all over Italy.<\/p>\n

They can be used to make fanciful sauces <\/b>for pasta dishes and are also perfect to top pizzas <\/b>(how can anyone say no to a classic ham and mushroom pizza?!).<\/p>\n

Why not use this versatile side ingredient to make sauce?<\/p>\n

Our mushroom and tarragon sauce is ideal to complement strong-flavoured chicken, rabbit or meat<\/span><\/a>\u00a0dishes.<\/p>\n

\"salsa

Mushroom and tarragon sauce: the recipe<\/h2>\n

INGREDIENTS<\/b><\/p>\n

    \n
  • 50 g champignon mushrooms<\/li>\n
  • \u00bd litre broth (made with meat or a stock cube)<\/li>\n
  • 50 g butter<\/li>\n
  • 2 heaped tablespoons of flour<\/li>\n
  • 2 egg yolks<\/li>\n
  • 1 teaspoon of chopped tarragon<\/li>\n
  • salt as needed<\/li>\n
  • pepper as needed<\/li>\n<\/ul>\n

    METHOD<\/b><\/p>\n

      \n
    • Clean, wash and chop the mushrooms coarsely<\/li>\n
    • Put them in a pan, add salt and pepper to taste and cover them with a full glass of water.<\/li>\n
    • Simmer for about 10\/15 minutes<\/li>\n
    • Drain off the cooking juices and add them to the broth. Set the mushrooms aside for another recipe.<\/li>\n
    • Boil the mushroom cooking juices until a third has evaporated.<\/li>\n
    • In a different pan, melt the butter and toast the flour, mixing continuously until it turns golden brown.<\/li>\n
    • Add the broth after about 4 minutes, mixing continuously: its consistency should resemble a liquid bechamel sauce.<\/li>\n
    • 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.<\/li>\n
    • Add salt and pepper to taste and sprinkle all over with tarragon: the last touch for a perfect mushroom sauce!<\/li>\n<\/ul>\n

      You can complete the sauce by adding the chopped mushrooms set aside beforehand, better still if you saut\u00e9 them in some butter first.<\/p>\n","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":10,"featured_media":7934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[236],"tags":[390,343,1120],"tmauthors":[],"class_list":["post-7932","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kitchen","tag-autumn","tag-sauces-and-gravies","tag-vegetarian-recipes"],"yoast_head":"\nMushroom and tarragon sauce - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"La ricetta della salsa di funghi al dragoncello, un contorno evergreen per accompagnare pollo, coniglio o carni dal sapore robusto.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.palazzetti.it\/en\/kitchen\/salsa-di-funghi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mushroom and tarragon sauce - Palazzetti Magazine\" \/>\n<meta property=\"og:description\" content=\"La ricetta della salsa di funghi al dragoncello, un contorno evergreen per accompagnare pollo, coniglio o carni dal sapore robusto.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/magazine.palazzetti.it\/en\/kitchen\/salsa-di-funghi\/\" \/>\n<meta property=\"og:site_name\" content=\"The Warm Street Journal.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/PalazzettiGroup\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-10-04T10:15:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-09T12:29:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2018\/10\/salsa-ai-funghi_2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" content=\"934\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Malika Franzo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:site\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Malika Franzo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/salsa-di-funghi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/salsa-di-funghi\\\/\"},\"author\":{\"name\":\"Malika Franzo\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/0bdcc5c090df5bdabe3d5bc26013a2f5\"},\"headline\":\"Mushroom and tarragon sauce\",\"datePublished\":\"2018-10-04T10:15:18+00:00\",\"dateModified\":\"2025-07-09T12:29:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/salsa-di-funghi\\\/\"},\"wordCount\":380,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/salsa-di-funghi\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/salsa-ai-funghi_2.jpg?fit=1400%2C934&ssl=1\",\"keywords\":[\"autumn\",\"Sauces And Gravies\",\"Vegetarian Recipes\"],\"articleSection\":[\"Kitchen\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/salsa-di-funghi\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/salsa-di-funghi\\\/\",\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/salsa-di-funghi\\\/\",\"name\":\"Mushroom and tarragon sauce - 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