This is part of an old recipe for Sauce Chasseur. I adapted it and use it with a little white wine to have over chicken.
Amounts vary according to how much you want. I usually use a large lee, and at least 2 cloves of garlic. The flavour of the tarragon increases with saute.... Read more.
Wash and finely chop the leek
Chop mushrooms - I usually cut them in quarters, six or eight.
Finely chop garlic
Finely chop the tarragon
Melt butter in large saute pan and add leek, garlic and tarragon. Sweat until the leek is opaque and tarragon has absorbed moisture and become soft.
Put aside and keep warm.
Cook mushrooms in butter - hot is better as this seals the mushrooms and maintains their sweetness.
Combine all ingredients and serve over or beside either chicken or beef.
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