Exotic Bluefoot and Chanterelle mushroom cream sauce!

I spotted some unique varieties of special mushroom at specialty grocer in New York one day while grocery shopping a while back. I had never seen them before so of course, I had to swipe them up. I only managed to get two types before my wallet cried at me to please stop the torture. Sigh. After the sticker shock I bought a couple of each and they made one heck of a flavorful sauce was well worth the money.

How to make sauce

Begin by heating a cast iron pan until hot When the pan is hot, add the mushrooms, season with salt, and cook them until they’ve wilted, lighlty browned, and released water. Add the butter to the pan with a little oil, if the pan gets dry, add a little more. Add the shallots, salt, then the tarragon and cook for a minute or two to take the “raw” flavor of them away. Add some light cream at the end and then double check the seasoning for salt, adjust as needed and serve