This is an amazingly simple and delicious snack. The combination of fresh tarragon with a creamy base from the mushrooms is simply divine. Using fresh tarragon is much more fragrant and much more flavorful than the dried version, and you also use less of it when it’s fresh.
Known as the "king of herbs" in France, tarragon not only flavors the dish but is rich in vitamins, phytonutrients and is commonly used as a digestive aid.
Go out and get some mushrooms and a baguette, and make this dish!
Serves 4 – 6 as an appetizer or side
- 2 tablespoons olive oil
- 1 large shallot, minced
- 12 cups mushrooms, sliced (any variety will do)
- 1/2 teaspoon sea salt
- 12 turns cracked black pepper
- 1/4 cup white wine
- 1/3 cup coconut milk
- 2 tablespoons fresh tarragon
- Crusty bread
Heat oil in a skillet over medium heat.
Add shallot and cook for 2 minutes.
Add mushrooms, salt and pepper and cook for 5 minutes.
Add wine and cook until liquid is evaporated but not completely, about for 7 minutes
Add coconut milk and simmer for 5 minutes.
Stir in tarragon and spoon over toasted crusty bread.