I've only tried it with this moderately falvoursome species but suppose other varieties could be successfully substituted.
It seems mushroom and tarragon compliment each other well as there are loads of soup recipes online too.
Mushroom and tarragon pateIngredients
50g butter or olive-oil-based spread
1 small leek
2 garlic cloves
200g wild mushrooms
2 tsp wholegrain mustard
2 tbsp crème fraîche
3 tbsp fresh tarragon (or 1.5 tbsp dried)
Melt the butter or spread in a large frying pan. Finely chop the shallots, leek and garlic, then gently fry for 5 minutes or until soft.
Finely chop the mushrooms, add them to the pan. Turn up the heat a little and add a little extra butter if they soak up all the oil. Cook for 10 minutes, stirring, until the juices have evaporated and the mushrooms are tender.
Add the mustard and crème fraiche plus a little salt and pepper to taste. Cook for 2 minutes more.
Finely chop the fresh tarragon and stir in. Don’t cook any further as it will reduce the tarragon flavour.
Once cool, it can be stored in the fridge for a few days. It goes well with toast or breadsticks. Enjoy!