Vinegar And Tarragon Mushrooms Recipes

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TARRAGON VINEGAR



Tarragon Vinegar image

Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 cups.

Number Of Ingredients 3

1 cup tarragon sprigs
2 cups white wine vinegar
Additional fresh tarragon sprig, optional

Steps:

  • Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool dark place for 2-3 weeks to let flavors develop., Strain and discard tarragon. Pour into a sterilized decorative bottle. Add additional tarragon if desired. Store in a cool dark place for up to 6 months.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

TARRAGON VINEGAR



Tarragon Vinegar image

Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.

Provided by Charlotte J

Categories     Salad Dressings

Time 5m

Yield 1/2 cup

Number Of Ingredients 2

1/2 cup white wine vinegar
1 1/8 teaspoons dried tarragon leaves

Steps:

  • Place the tarragon in a clean glass jar.
  • Heat the vinegar to just under the boil.
  • Pour over the tarragon.
  • Leave to cool without covering the jar.
  • If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
  • Leave the jar of vinegar in a dark, dry place for two weeks.
  • Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
  • Cap and use for recipes calling for tarragon vinegar.

Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.8, Carbohydrate 0.7, Fiber 0.1, Protein 0.3

HERBAL VINEGAR WITH TARRAGON



Herbal Vinegar with Tarragon image

For use in salad dressings, sauces for fish and chicken dishes. Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.!

Provided by - Carla -

Categories     < 15 Mins

Yield 4 cups

Number Of Ingredients 2

2 cups fresh tarragon sprigs, chopped
1 quart white wine vinegar

Steps:

  • In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling
  • Bruise tarragon and loosely fill clean glass jars.
  • Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks
  • After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
  • Store as it is or strain through cheesecloth and rebottle.
  • Add a few fresh sprigs of tarragon to the bottle for identification purposes and visual appeal.

Nutrition Facts :

VINEGAR-AND-TARRAGON MUSHROOMS



Vinegar-and-Tarragon Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.

TARRAGON CHIVE VINEGAR



Tarragon Chive Vinegar image

Provided by Alton Brown

Categories     condiment

Time P14DT30m

Yield 6 cups vinegar

Number Of Ingredients 5

2 quarts water
1 teaspoon household bleach
24 sprigs fresh tarragon*
24 fresh chive shoots
6 cups white wine vinegar

Steps:

  • *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
  • If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
  • Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
  • Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
  • After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
  • Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
  • Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.

TARRAGON-MARINATED MUSHROOMS



Tarragon-Marinated Mushrooms image

Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

12 ounces small white button mushrooms
3 tablespoons freshly squeezed lemon juice, (1 large lemon)
3 tablespoons coarsely chopped fresh tarragon leaves
2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
  • Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.

JEAN'S MARINATED MUSHROOMS



Jean's Marinated Mushrooms image

Tarragon vinegar and garlic highlight the marinade for these delicious mushrooms!

Provided by Kathleen Burton

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 8h20m

Yield 12

Number Of Ingredients 9

2 (8 ounce) packages fresh mushrooms
2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
⅓ cup tarragon vinegar
2 tablespoons water
⅔ cup vegetable oil
1 tablespoon white sugar
4 cloves garlic, peeled and crushed
6 drops hot pepper sauce

Steps:

  • In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
  • In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.
  • Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.

Nutrition Facts : Calories 142 calories, Carbohydrate 3.4 g, Cholesterol 5.1 mg, Fat 14.2 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 292.4 mg, Sugar 2.5 g

MIXED-MUSHROOM AND TARRAGON GRAVY



Mixed-Mushroom and Tarragon Gravy image

Provided by Bruce Aidells

Categories     Sauce     Milk/Cream     Herb     Mushroom     Sauté     Thanksgiving     Low Cal     Tarragon     Bon Appétit

Yield Makes about 7 cups

Number Of Ingredients 15

2 ounces dried porcini mushrooms
2 cups boiling water
1/4 cup (1/2 stick) unsalted butter
1 large shallot, chopped (about 1/2 cup)
3 large garlic cloves, chopped
1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 cup dry vermouth or dry white wine
4 1/4 cups Ultimate Turkey Stock or low-salt chicken broth, divided
1/2 cup crème fraîche
5 teaspoons cornstarch
1 1/2 teaspoons chopped fresh tarragon
ingredient info: Dried porcini and crème fraîche are available at many supermarkets and at specialty foods stores.

Steps:

  • Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
  • Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes.
  • Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
  • Whisk tarragon into gravy and serve.

TARRAGON CHOPS WITH MUSHROOMS



Tarragon Chops with Mushrooms image

"Though I lightened the sodium in this delicious pork entree, it's just as flavorful," assures Sherri Halloran from Colonial Heights, Virginia. "It's a quick and easy weeknight dinner."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/8 teaspoon pepper
4-1/2 teaspoons butter, divided
3/4 pound sliced fresh mushrooms
1/2 cup white wine or reduced-sodium chicken broth
2 to 3 teaspoons minced fresh tarragon

Steps:

  • Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine, stirring to loosen browned bits. Stir in tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until liquid is reduced by half. Serve with pork chops.

Nutrition Facts : Calories 306 calories, Fat 14g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

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