Saute mushrooms in 5 tablespoons of butter until golden brown. Add onion and garlic and cook until onion is translucent and lightly browned. Add tomatoes, wine and tarragon. Stir until well incorporated. Reduce heat and simmer, covered, for about 30 minutes, stirring occasionally.
This recipe is a very basic veal dish, veal being a staple of most Italian communities. The dish also adapts itself very well to chicken instead of the veal. Try it both ways.
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