Mushrooms with Tarragon

Mushrooms and tarragon are one of those pairings that just works. The earthy, meaty flavor of sautéed mushrooms gets a lift from tarragon’s anise-like brightness, and a half teaspoon of soy sauce adds savory depth without making it taste remotely Asian.

This is about as simple as cooking gets: sauté mushrooms and garlic in oil until soft, stir in the tarragon and soy sauce, season, and serve. Five ingredients, one pan, done.

The key is getting the mushrooms properly browned. Don’t crowd the pan. Mushrooms release a lot of moisture, and if they’re piled on top of each other, they steam instead of searing. Give them space and let them sit without stirring for the first couple of minutes until the bottoms turn golden.

Chef Tips

• Use fresh tarragon if you can find it. Dried works but lacks the licorice punch that makes this dish pop. If using dried, reduce to 1 teaspoon.
• Add the tarragon off the heat. Fresh herbs lose their flavor when cooked too long, and you want that bright aroma front and center.
• A splash of white wine or dry vermouth deglazes the pan beautifully if you want a little extra sauce.

Variations

• Add a tablespoon of crème fraîche at the end for a creamy French-style mushroom side.
• Mix mushroom varieties (cremini, shiitake, oyster) for more complex flavor and texture.
• Serve on toasted crusty bread as a bruschetta-style appetizer.