mixed mushrooms, sliced
fresh tarragon, chopped
In a large skillet, melt the Miyoko’s European Style Cultured Vegan Butter over medium heat and let it come to a nice, nutty brown.
Add the garlic and mixed mushrooms, making sure not to crowd the pan, and turn up the heat to sear and brown the mushrooms and evaporate any liquid coming from them.
Add a few pinches of salt. When they have reduced and have browned, add the fresh tarragon.
Season to taste with salt and pepper.