Ham and Mushrooms in Tarragon Cream Sauce

Posted on Nov 30 2015 in
Ham and Mushrooms in Tarragon Cream Sauce
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  • 3 T. unsalted butter
  • 4 oz. pkg. shiitake mushrooms, sliced
  • 1 ½ cups ham, chopped into bite-sized pieces
  • 3 T. chopped fresh parsley
  • 1 T. chopped fresh tarragon or ½ t. dried
  • 1 cup heavy or whipping cream
  • 1 T. cornstarch
  • Salt and freshly ground pepper to taste
  • Parmesan cheese and chopped fresh parsley to serve (optional)
  • Noodles or toast points


Melt butter in a medium skillet. Add the mushrooms and saute over medium-high heat about 3 minutes. They should remain firm. Add ham, parsley, tarragon and ¾ cup of cream. To ¼ cup of the cream, add cornstarch as if thickening gravy. Mix well and slowly add mixture to the ham-mushroom mixture to thicken sauce. Season with salt and pepper. Serve sauce over noodles or toast points. If desired, top with Parmesan cheese and chopped parsley before serving. Makes four servings.

Cook's Notes

Cook’s note: “This is a great way to use leftover holiday ham. I actually look forward to the leftovers so I can make this amazing restaurant-quality meal.”

Emily Schilling, editor