Tarragon with mushrooms
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ingredients
320 g tarragon 250 g mushrooms fresh 1 pk onion 2 cloves garlic 2 tbsp olive oil 50 g butter salt, black pepper ground, cumin crushed fresh parsley
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Roasted tarragon with sautéed mushrooms is suitable for both a light lunch and dinner. Or even as a side dish with meat.
1.
Wash the mushrooms and cut them into strips, finely chop the onion, slice the garlic cloves and chop the parsley.
2.
Heat the butter in a frying pan, add the tarragon and fry, stirring constantly, until golden brown.
3.
Pour water over the tarhona so that its level is no more than 1-1.5 cm above the tarhona level. Season with salt, bring to the boil, simmer for about 5 minutes and remove from the heat. Covered with a lid, leave to finish cooking.
4.
In another pan, heat the oil with a knob of butter, add the onion, garlic and fry. Add the mushrooms, season with salt and pepper, add the cumin and sauté until the liquid released by the mushrooms has evaporated.
5.
To the mushrooms add the tarragon, parsley and stir. Serve. Enjoy!
