Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 1 tablespoon 15ml Oil

  3. 1 1/2 lbs 681g / 24oz Small button mushrooms - sliced

  4. 2 Shallots - finely chopped Salt - to taste Freshly-ground black pepper - to taste

  5. 3/4 cup 177ml Sour cream

  6. 1/4 cup 23g / 0.8oz Minced parsley

  7. 2 tablespoons 30ml Minced chives

  8. 3/4 teaspoon 3.8ml Crumbled dried tarragon Chopped parsley - for garnish Chopped chives - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large frying pan, heat butter and oil over medium heat. Add mushrooms and shallots and saute for 5 to 6 minutes, stirring or shaking pan, until mushrooms just begin to brown slightly. Season with salt and pepper to taste. Remove from heat and stir in sour cream, parsley, chives, and tarragon. Heat through, but do not boil. Garnish with chopped parsley and chives. This recipe yields 8 servings.


Send feedback