- 1 lb (450g) mixed mushrooms, such as cremini, stemmed Shiitake, white, and oyster
- 5 oz (140g) sliced bacon, chopped
- 4 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ cup dry white wine
- Pinch of freshly grated nutmeg
- 1½ cups creme fraiche or heavy cream
- 1 tbsp cornstarch
- Salt and freshly ground black pepper
- 1 tbsp chopped tarragon
- Place the mushrooms in a colander and rinse quickly under cold running water to clean them. Cut large mushrooms in halves or quarters.
- In a large frying pan, cook the bacon over medium heat until lightly browned. Transfer to paper towels to drain.
- Add the butter to the pan and melt. Add the onion and cook about 5 minutes, until browned. Add the mushrooms and garlic and cook, stirring often, for about 10 minutes until browned. Add the wine and nutmeg and bring to a boil. Cover and simmer for 5 minutes.
- Stir in the créme fraîche and reserved bacon. Dissolve the cornstarch in 1 tbsp water. Stir into the sauce and cook until thickened. Season with salt and pepper. Just before serving, stir in the tarragon.