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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.

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  • 1 leek

  • garlic - at least 2 cloves

  • tarragon - either fresh or dried - this is to taste

  • butter, olive oil or marjarine

  • baby mushrooms


  • 1.

    Wash and finely chop the leek

  • 2.

    Chop mushrooms - I usually cut them in quarters, six or eight.

  • 3.

    Finely chop garlic

  • 4.

    Finely chop the tarragon

  • 5.

    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.

  • 6.

    Put aside and keep warm.

  • 7.

    Cook mushrooms in butter - hot is better as this seals the mushrooms and maintains their sweetness.

  • 8.

    Combine all ingredients and serve over or beside either chicken or beef.

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