Recipe courtesy of Michael Lomonaco

Exotic Mushrooms and Tarragon Cream

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  • Level: Easy
  • Yield: 4 to 6 portions
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Reserved chicken cooking liquid

3 carrots sliced, about 3/4 cup

2 stalks celery, diced, about 1/2 cup

1 tablespoon sweet butter

2 tablespoons finely chopped shallots

1 pound mixed exotic mushrooms, sliced and broken by hand

1 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon pepper

Reserved chicken meat

1/4 cup chopped fresh tarragon leaves


  1. Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
  2. Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.