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Mushroom Sardou

Mushroom Sardou
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 9 ounces button mushrooms, sliced
  • 1/4 cup All-purpose flour
  • 2 tablespoons minced fresh tarragon (2 tsp dried)
  • 1 1/2 ounces Gruyere cheese, grated
  • 8 artichoke bottoms, drained canned or fresh cooked
  • Lemon juice, as needed
  • Salt and pepper, as needed
  • 8 large eggs
  • 4 English muffins, split



1 Melt butter in large saucepan and sauté shallots until translucent. Add mushrooms and cook until they have released some liquid.

2 Add flour and blend thoroughly to make a roux. Add milk and mix well. Season with salt and pepper to taste. Add tarragon. Simmer for 5 to 10 minutes, to make a sauce.

3 Add cheese, stir to melt, and remove from heat. (Makes about 3 cups)

4 Warm the artichoke bottoms in broth or water mixed with a bit of lemon juice. Season with dash of salt.

5 Gently poach the eggs in acidulated water (add a splash of vinegar or lemon juice) until cooked to desired doneness.

6 Toast and butter the English muffins. Gently reheat the mushroom sauce, if necessary. Plate the muffin halves, each topped with an artichoke bottom, poached egg, and about 1/3 cup sauce. Garnish with sprig of tarragon.

Source: Photo and Recipe Courtesy of Mushroom Council and