Crab Stuffed Mushroom Caps with Tarragon Butter Sauce

Crab Stuffed Mushroom Caps

With Tarragon Butter Sauce

Mushroom Caps

Butter

Crab meat

*

Remove stems from mushroom caps. In a skillet melt butter, place mushroom caps top side down and saute until partially cooked. Remove from skillet and place in baking dish. Place enough crab meat in each cap to create a small mound. Bake at 350 until crab is cooked but not dry. Place on serving dish and top with Tarragon Butter Sauce.

***

Tarragon Butter Sauce

1 tablespoon shallots, chopped * 3/4 teaspoon

1 tablespoon garlic, chopped * 3/4 teaspoon

1 tablespoon onions, chopped * 3/4 teaspoon

1/2 cup white wine vinegar * 2 Tablespoons

1/2 cup dry vermouth * 2 Tablespoons

1/4 cup heavy cream * 1 Tablespoon

1 pound unsalted butter * 1/2 cup butter

3 black peppercorns * 1 black peppercorn

4 tablespoons tarragon, finely chopped * 1 Tablespoon

1/2 tablespoon salt * 3/8 teaspoon salt

*

Saute shallots, onions and garlic until translucent. De glaze with vinegar, vermouth, and black peppercorns. Reduce to 1 tablespoon. Add cream and reduce to one-half. Turn flame off and add butter. Stir until homogeneous. Add tarragon to sauce. Adjust seasoning with salt.