Ingredients
Method
1.In a large pan, heat the butter, then add the mushrooms and gently cook for about 5 minutes. Add the wine and cook for another 2-3 minutes. Add the cream, tarragon, salt and pepper.
2.Cook for a further 5 minutes, at which point the liquid should have reduced. If it has not thickened and reduced, remove the mushrooms and continue cooking the sauce until it has thickened before adding the mushrooms back in.
3.Serve on buttered toast with bacon or lamb’s fry, if desired, garnished with chopped parsley.
Field mushrooms are a real treat but we rarely have that luxury, so use brown mushrooms, either button or Portobello, for this recipe – they’re much tastier than white. Halve the amount of mushrooms to make a sauce for a good scotch steak.
Note
