Mushroom Soup With A Touch Of Tarragon Recipes

Steps:

• Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
• Add the mushrooms and cook gently for 4 minutes, stirring.
• Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
• Stir in the chopped tarragon, salt and black pepper. Season to taste.
• Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
• Return to the saucepan and reheat slowly on medium low heat.
• Stir in sherry.
• Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.

Steps:

• 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 .
• 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.

Steps:

• Heat oil and butter in pan.
• Add the onions and sauté until they are transparent.
• Add the seasonings and stir for one minute.
• Add the mushrooms and 1/4 cup water.
• Sauté until mushrooms are done; about 7-8 minutes. Turn off heat, put lid on pan and let set for about 10-minutes to develop the mushroom flavor.
• Add the cream and simmer on LOW for about 8-minutes. DO NOT BOIL.
• Adjust salt and pepper.
• Serve in two bowls with a dollop of sour cream on top.

Steps:

• In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

Steps:

• Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.
• Remove from the tray with a spatula, season and serve with a rocket salad.

Steps:

• Fry the onions in 50g of the butter in a large pan. Add the sliced flat and chestnut mushrooms, then soften for 5 mins. Stir in the shiitake mushrooms and garlic, then turn up the heat and cook quite fiercely to drive off as much moisture as possible. Stir in the madeira, tarragon, breadcrumbs and tomatoes, then take the pan off the heat.
• In a separate pan, cook the button mushrooms and pine nuts in the remaining butter until the nuts are golden. Add to the mushroom and tomato mixture, then cool.
• Lay a sheet of filo on the work surface and brush with oil. Top with another sheet, brush again, then continue until you have a stack of 4 sheets of pastry. Spread half the filling down the longest length, leaving several cms at each end. Fold the pastry ends up over the filling, roll up like a cigar, then carefully lift onto a baking sheet. Brush with more oil, then tear the last filo sheet into strips, scrunch up and place half on top to decorate. Repeat with the rest of the pastry and filling to make a second strudel, then chill until ready to cook. Can be made 1 day ahead.
• To serve, bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden and heated through. Serve in slices, scattered with extra pine nuts and tarragon, with the madeira sauce.