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Creamy tarragon mushroom sauce served in a bowl
Rich and savory tarragon mushroom sauce

Creamy Tarragon Mushroom Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Mushrooms and tarragon are a classic pairing. The earthy umami of mushrooms anchors the fresh anise notes of tarragon. This sauce is thick, chunky, and satisfying—hearty enough to be the main event over wide egg noodles or fettuccine.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large skillet
  • Cutting board and knife
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean mushrooms (wipe, don't soak!) and slice. Finely chop onion and garlic.

Tip: Mushrooms act like sponges; washing them makes them soggy and impossible to brown.
2 ✓

Heat butter in a large skillet over medium heat. Sauté onion until soft.

Tip: Onion should be translucent, not browned yet.
3 ✓

Increase heat to high. Add mushrooms. Cook until they release their liquid, the liquid evaporates, and mushrooms start to squeak and brown.

Tip: High heat is key for caramelization.
4 ✓

Pour in wine (if using) and boil until evaporated.

Tip: Wine deglazes the tasty browned bits from the pan.
5 ✓

Add garlic and tarragon, stir for 30 seconds. Pour in cream, season with salt and pepper.

Tip: Garlic burns fast, so add it late.
6 ✓

Simmer until thickened. Stir in lemon juice just before serving.

Tip: Lemon brightens the rich, earthy flavors.

Recipe FAQ

Why are my mushrooms watery?
Mushrooms are full of water. If you crowd the pan, they steam instead of browning. Cook in batches if needed.
Which mushrooms to use?
Cremini (Baby Bella) mushrooms have more flavor than white buttons. Mixing in wild mushrooms adds even more depth.

Ingredients

  • 1 lb fresh cremini mushrooms
  • 2 tbsp butter
  • 3/4 cup heavy cream
  • 1 small onion
  • 1 clove garlic
  • 1 tsp dried tarragon (or 1 tbsp fresh)
  • 1/4 cup dry white wine (optional)
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper