Helen's mushroom and tarragon sauce

This is a guest recipe by fitnat's virtual assistant, Helen.

Helen says: "This is one of my favourite sauces and is so quick and easy to make. Tarragon has a distinctive aniseed flavour that is great with chicken or fish."
  • Serves
  • Prep
    5 mins
  • Cook
    5 mins
  • Difficulty
  • 50g butter – real butter!
  • 175g assorted mushrooms finely chopped
  • 200ml chicken stock – you can use vegetable stock if you prefer
  • 2 tsp cornflour
  • ½ – 1 tsp wholegrain mustard
  • 50ml creme fraiche
  • 3 tbsp fresh tarragon roughly chopped
  • 1 tsp white wine vinegar (optional – I personally prefer without!)
  • salt and cayenne pepper to taste
Melt the butter in a large non stick pan and gently cook the mushrooms until the juices begin to flow.

Add the stock and simmer gently for 2-3 mins.

In a small ramekin or similar mix the cornflour and mustard to a smooth paste with 1 tbsp of water.

Stir into the sauce and bring to boil, stirring until thickened.

Finally, add the creme fraiche, tarragon, vinegar and salt and cayenne pepper to taste.


Make every day this delicious, get a weekly eatnaturally plan!

Life is too short to stuff a mushroom.
Shirley Conran
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