Helen's mushroom and tarragon sauce

This is a guest recipe by fitnat’s virtual assistant, Helen.

Helen says: “This is one of my favourite sauces and is so quick and easy to make. Tarragon has a distinctive aniseed flavour that is great with chicken or fish.”


  • 50g butter – real butter!
  • 175g assorted mushrooms finely chopped
  • 200ml chicken stock – you can use vegetable stock if you prefer
  • 2 tsp cornflour
  • ½ – 1 tsp wholegrain mustard
  • 50ml creme fraiche
  • 3 tbsp fresh tarragon roughly chopped
  • 1 tsp white wine vinegar (optional – I personally prefer without!)
  • salt and cayenne pepper to taste

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Melt the butter in a large non stick pan and gently cook the mushrooms until the juices begin to flow.

Add the stock and simmer gently for 2-3 mins.

In a small ramekin or similar mix the cornflour and mustard to a smooth paste with 1 tbsp of water.

Stir into the sauce and bring to boil, stirring until thickened.

Finally, add the creme fraiche, tarragon, vinegar and salt and cayenne pepper to taste.


Nutrition Info

Mushroom and tarragon sauce

We don’t encourage thinking too deeply about the nutritional content of sauces. Just know that this is delicious, you should enjoy the heck out of it but you prob shouldn’t have it with everything all the time 🙂

Good honest nutrition

Life is too short to stuff a mushroom.

Shirley Conran

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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