Mushrooms with tarragon
1 serving
25 minutes
Mushrooms with tarragon are a dish infused with the aromas of Georgian cuisine, where the freshness of herbs plays a key role. Tarragon adds a subtle anise flavor to the mushrooms that harmonizes with the warmth of sautéed onions and the spice of cumin. Blanched champignons retain their juiciness, while subsequent frying reveals their rich taste. The addition of greens—cilantro and parsley—brings fresh notes, making the dish light yet rich at the same time. This combination of flavors makes mushrooms with tarragon an ideal complement to traditional Georgian feasts, especially as a side dish to meat or as a standalone warm dish. The simplicity of preparation and richness of aromas make it a true find for lovers of Georgian cuisine.
1
We 'blanch' the mushrooms in boiling water with spices (allspice, bay leaf, and salt) and herbs (celery stalk, parsley root, fresh tarragon sprigs).
- Fresh champignons: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Tarragon: 60 g
- Parsley: 30 g
2
Cool the mushrooms, cut them in half, and fry in a hot pan with vegetable oil.
- Fresh champignons: 300 g
- Vegetable oil: 15 ml
3
Chop the onion into small cubes and fry in vegetable oil with added butter and salt.
- Onion: 100 g
- Vegetable oil: 15 ml
- Butter: 20 g
- Salt: to taste
4
We free the tarragon branches from the stem and chop them together with parsley and cilantro.
- Tarragon: 60 g
- Parsley: 30 g
- Coriander: 30 g
5
Mix fried mushrooms, chopped greens, and sautéed onions, add salt, pepper, ground cumin, and simmer in butter for 10-15 minutes.
- Fresh champignons: 300 g
- Onion: 100 g
- Coriander: 30 g
- Parsley: 30 g
- Tarragon: 60 g
- Salt: to taste
- Ground black pepper: to taste
- Cumin (zira): to taste
- Butter: 20 g