Recipe courtesy of Jimmy Bradley
Tarragon Scented Chanterelles and Shallots
Total:
25 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate. Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet. Serve warm or at room temperature.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Hot Lobster Roll with Lemon-Tarragon Butter

Recipe courtesy of Bobby Flay

Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw

Recipe courtesy of Rachael Ray

Halibut with Lemon-Butter and Crispy Shallots

Recipe courtesy of Giada De Laurentiis

Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce

Recipe courtesy of Bobby Flay

Thyme-Scented Goat Cheese with Prosciutto and Shallots

Thyme-Scented Goat Cheese with Prosciutto and Shallots

Nutmeg-Scented Sorrel Salad with Roasted Shallots and Monkfish

Steamed Mussels with Pasilla Pepper Cream, Shallots and Tarragon

Recipe courtesy of Starfire Contemporary Bistro

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking