A quick and easy side dish of tender mushrooms, shallots, and loads of garlic, sauteed in butter until golden brown, then splashed with lemon juice and enough cognac to make them heavenly. This is the perfect side for your steaks, chops, or chicken, and makes your meal go from good to phenomenal.Serves 4 - 6
1tablespoonfresh tarragonchopped or 1 teaspoon dried
Instructions
Remove stems from mushrooms and dice. Set aside.
Heat 4 tablespoons of the butter and oil in a large skillet over medium-high heat.
Add the mushrooms cap side down and cook for about 3 - 4 minutes until golden brown on the bottom of the caps. Flip them over.
Spread out the mushrooms to the edge of the skillet making space in the middle and add the shallots, garlic, and diced mushroom stems and saute until softened and fragrant.
Stir in tarragon and cook until tarragon is fragrant.
Stir in the lemon juice then stir in cognac and cook for about a minute or two to reduce slightly and to burn off any alcohol. If you’re comfortable with this technique, ignite the alcohol, letting the alcohol burn until the flames die down on their own. If you’re not comfortable doing that, then just let it cook.
Add in remaining 2 tablespoons of butter and stir into sauce.