In a large pan heat the olive oil on medium heat. Add the mushrooms with salt and pepper, toss to coat and then saute til dark brown. About 8-10 minutes.
Add the shallots and garlic and continue to saute another 3-5 minutes.
Turn the heat to high for 1 minute then add the white wine and lemon juice. Stir to combine and bring to a boil.
Reduce the heat to medium and add the butter. Once its melted in stir in the flour.
Reduce the heat to low and stir in the cream and tarragon. Cover and continue to keep warm until pasta is almost done boiling
Once pasta is al dente, remove it from the pot, strain and add to the sauce. Fold the pasta in until fully coated.
Serve pasta with steak au poivre from link above
The Steak
Cook steaks as desired- I do salt and pepper, basted with butter and garlic in a cast iron
Nutrition
Nutrition Facts
Steak Au Poivre with Linguine in Creamy Mushroom and Tarragon Sauce
Amount per Serving
Calories
1500
% Daily Value*
Fat
99
g
152
%
Saturated Fat
55
g
344
%
Trans Fat
0.4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
34
g
Cholesterol
347
mg
116
%
Sodium
564
mg
25
%
Potassium
1216
mg
35
%
Carbohydrates
76
g
25
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
74
g
148
%
Vitamin A
2292
IU
46
%
Vitamin C
3
mg
4
%
Calcium
150
mg
15
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.