The recipe starts with making a roux which can be a little intimidating the first time you try it but don’t let that discourage you from trying this recipe. Mise-en-place is very important in this recipe as everything moves quickly and you need the next ingredient ready.Â
I haven’t been able to find fresh tarragon so I substituted fresh parsley instead. I had to keep adjusting the salt and pepper as I was a little timid when I first added it.Â
Everything was so flavorful and the mushrooms were heavenly in the sauce. I served the dish with a side of Parmesan couscous (a box mix) and I put some of the sauce on it – wow it took the couscous to a whole other level.Â