Mushroom, Tarragon and Red Wine Sauce

A special occasion dish.  This sauce is excellent, rich, savory and relatively simple.

Mushroom, Tarragon and Red Wine Sauce (serves 2 but doubles or triples nicely)
8 crimini mushrooms, very thinly sliced
1 shallot, thinly sliced
1 clove of garlic, minced
1 tbs minced fresh tarragon
1/4 C red wine
2 tbs butter
salt and pepper to taste

Saute shallots, garlic and mushrooms slowly, until the mushrooms release their juices and the shallots begin to crispt.  Add the wine and cook until it evaporates.  Stir in the butter until the sauce forms.  Season with salt and pepper and keep warm.

This entry was posted by Glyn Ruppe-Melnyk.

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