Maria’s Mushroom Tarragon Gravy

Every year on my birthday I look forward to a few simple things: time spent outdoors, refreshing beverages in the sun, and a favorite meal with my family. I can honestly say that I don’t remember the last time I went out for dinner on my birthday; I much prefer a home cooked meal. This year, I was the cook (upon my request) and the meal was my vegetarian take on one of my grandma Maria’s indulgent favorites — mushroom caps with French fries smothered in mushroom tarragon gravy. 

I was so nervous to make this as I had friends coming over that had never eaten mushroom caps as an entree before, nor did I know how they’d feel about a heavy mushroom gravy over fries. Fortunately (and not surprisingly), it was very well received. Even the meat-eating manly men went back for seconds and Dad gave me the biggest compliment he possibly could have — it all tasted just like Grandma’s. 

How do you make this simple delight? The star of the show is the gravy and the recipe is really quite simple. 

Grandma Maria’s Mushroom Tarragon Gravy

8 oz baby portobello mushrooms, finely sliced

½ small or ¼ medium onion, finely chopped

1 clove of garlic, minced 

1 ¼ t. dried tarragon

12 oz. heavy whipping cream 

¼ t. Kosher salt

Splash of white wine for deglazing

2 T. Olive oil

Any remaining liquid from baked mushroom caps*

Salt and pepper to taste

1-2 T. flour (whisked with ⅓ c. water, for thickening, as needed)

Sauté onions in oil until clear, add mushrooms and salt and cook until juices are released. Add garlic and tarragon and sauté until all liquid is evaporated. 

Deglaze pan with approx. ¼ c. white wine.

Whisk in heavy cream and remaining mushroom liquid. Simmer slightly. If necessary, thicken with flour whisked with water. 

Salt and pepper to taste.

I recommend serving this with baked mushroom caps, French fries, and — as my family calls it — Belgian salad (recipe coming soon!). If you’d prefer, you could make it with steak (as Grandma did), but really, the mushrooms are so delicious and they absolutely stand on their own (not to mention that they’re better for your health, the planet, and your pocketbook!). I highly recommend them. 

Enjoy! And I’d love to know what you think. 

— Funky Crunchy Mama

*To bake mushrooms caps, lightly oil the caps, then salt and pepper. Place gill side up on a baking sheet. Bake at 400℉ for 10 minutes, flip and bake for an additional 15 minutes. Don’t forget to set aside any excess liquid to add to your gravy!