1 Pounds Mushrooms

1 Shallot or 3 cloves of Garlic, minced

1⁄4 Cup Olive oil

2 Pounds Tomatoes, seeded and chopped or pureed

1 Cup White Wine

1 Small Bunch Fresh Tarragon Leaves

Salt and Pepper to taste

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1. Chop mushrooms in a food processor until they are finely chipped; do not let them puree.

2. In a large saucepan over medium heat, add the olive oil and shallots or garlic and cook for 1 minute.

3. Add in the finely chopped mushrooms and continue to cook for 5 minutes stirring frequently. Add in the

tomatoes and white wine, turn up the heat to medium high and bring to a boil. Reduce to a simmer and

season with salt and pepper. Cook for 15 to 20 minutes. Fondue should be soupy with plenty of liquid. If

it reduces too much, add in more wine or a bit of water. Finally add in the fresh tarragon and cook for 3

more minutes. Taste and adjust flavors as you like.

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