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Tarragon And Mushroom Sauce Recipe
|Corn oil/Margarine||1 Tablespoon|
|Fresh mushrooms||1 Cup (16 tbs), chopped|
|Shallots||2 Tablespoon, chopped|
|All purpose flour||4 Teaspoon|
|Fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Beef broth||2 Cup (32 tbs) (Either Homemade Or Canned)|
Serving size: Complete recipe
Calories 296 Calories from Fat 150
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 1.9 g9.5%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 1576.5 mg65.7%
Total Carbohydrates 26 g8.7%
Dietary Fiber 1.9 g7.5%
Sugars 1.6 g
Protein 12 g24.8%
Vitamin A 11.3% Vitamin C 11.5%
Calcium 10.3% Iron 23.3%
*Based on a 2000 Calorie diet
Add mushrooms and shallots.
Saute until vegetables are tender and liquid is almost evaporated.
Sprinkle flour and tarragon over vegetables.
Cook for 2 minutes, stirring constantly.
In a small saucepan over medium heat bring broth to a boil.
Add to mushroom mixture gradually, stirring constantly with a wire whisk.
Cook until mixture comes to a boil and thickens slightly, stirring constantly.
Simmer for 10 to 20 minutes or until sauce is reduced to 1 cup.