Since tarragon does not thrive in our part of Texas, we grow Mexican Mint Marigold in the herb bed. I use it in any recipe which calls for tarragon, so for this dish I used the pretty mint marigold flowers for garnish. I always keep Penzey’s dried French Tarragon in the pantry for times when the herb garden is wintering. This combination of mushrooms, butter, and chopped fresh herb would be a great addition to green beans, too!
Tarragon Peas and Mushrooms
16 ounce package frozen green peas
1 cup fresh baby bella mushrooms, sliced
2 T butter
1 T chopped fresh tarragon or Mexican Mint Marigold plus a few leaves for garnish
herb flowers left whole for garnish
Melt butter to pan and add sliced mushrooms. Saute, stirring occaionally until mushrooms are tender. Add frozen peas and cook 3-4 minutes, until heated through but not mushy.
Put into serving dish with extra herb leaves and flowers for garnish.