Tarragon Mushroom Sauteé

20 Mar

Want to spruce up your sauteéd mushrooms? This is a super easy and tasty dish!

Simmering goodness

I had 2 pounds of mushrooms that I got on sale a couple weeks ago. I knew I wanted to sauteé them, but wanted to fancy them up just a tad.

Simple ingredients

Ready to sautee

I searched on Allrecipes and came up with this one to try. It turned out to be FABULOUS!

The smell was lovely

Here I paired it with my Spicy Asian Pork Roast

Who would have thought that tarragon and nutmeg and onion would be such a great combo with mushrooms? This is definitely in my veggie sidedish rotation!



  • 1/3   cup butter
  • 3      (8 ounce) packages fresh mushrooms, sliced
  • 2      tablespoons chopped onion
  • 2      teaspoons dried tarragon
  • 1/2   teaspoon ground nutmeg
  • 1/4   teaspoon salt
  • 1/4   teaspoon ground black pepper
  • 1/4   cup fresh parsley, chopped


In a large skillet over medium heat melt butter.

Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Sautee until mushrooms are tender, stirring occasionally, about 10 minutes.

Stir in parsley and serve.


3 Responses to “Tarragon Mushroom Sauteé”

  1. chris M March 21, 2012 at 11:26 am #

    Sounds great.
    Remember the key to cooking mushrooms is to not crowd the pan and to not turn them too often. Turn after they start to brown, otherwise you will end up with mushroom mush. Carmelizing them will yield better flavor.

    • lmullane March 21, 2012 at 8:08 pm #

      Good tip! I’ve often wondered why sometimes my mushrooms are water-logged and other times they get a perfect sautee. Thanks chris!


  1. Herbed Mushrooms in Wine « A Sliver Of Each - February 19, 2013

    […] we’ll keep it simple with a regular butter/shallot sautee…and sometimes we use this other mushroom recipe that we love. We like to use a mixture of mushrooms – white, portabella, oyster, maitake, […]

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