INGREDIENTS
1 lb
very fresh cultivated white mushrooms, button size (larger is fine)
3 tbsp
butter
Salt and pepper
1/2 tsp
lemon zest
1 tbsp
Squeeze of lemon juice, about
1 tsp
chopped tarragon
4 oz
crème fraîche
2 tbsp
chopped parsley
1 tbsp
thinly sliced chives