|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This is a meal for mushroom lovers and vegetarians. Use a mix of your favorite mushrooms, including oysters, shiitake, buttons, cremini and maitake. Any leftover mushrooms are delicious tossed with fresh pasta.
Heat the oil and butter in a large, sturdy skillet over medium-high heat. Add the garlic and mushrooms and toss once or twice. Cook the mushrooms, without stirring, until they begin to color and to release their moisture. Continue cooking the mushrooms until all of their water evaporates.
Carefully add a generous splash of white wine to the pan; cook for 1 minute. Add the broth and the cream and cook, stirring, until the cream thickens slightly. Season to taste with salt and pepper; stir in the tarragon. Serve over toasted country bread brushed with olive oil and a green salad on the side.