Mushroom Shallot Sauce
Source: adapted from simplyrecipes.com
1 T oil or butter
1 pound cremini or button mushrooms, thickly sliced
1/2 cup chopped shallots
3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon)
1/2 cup chicken stock
1/2 cup dry white wine
2 T heavy cream
Freshly ground black pepper
Heat oil in the pan on medium high heat and add the mushrooms to the, stir to coat.
Cook for a couple of minutes until the mushrooms begin to brown and release some of their water.
When the mushrooms are glossy, add the chopped shallots and tarragon and stir. Cook for another minute.
Add the stock and the white wine to the pan and increase the heat to high. Let the liquid reduce by half. Taste and if it needs salt, add 1/4 teaspoon or more of salt. Sprinkle with black pepper.
Stir in the cream. Lower temp to medium. Let simmer for a minute.