Prepare the rice according to package directions. When the rice is ready and still steamy, stir in the tarragon and mix well. Set aside
for the mushrooms
Heat oil in a large (lidded) pan over medium until shimmering. Add the shallots and saute until just softened (just a few minutes)
Add the mushrooms and stir to coat with the oil. Cover the with and let cook for 10-15 minutes, stirring occasionally. The mushrooms are done when they're deeply brown, tender, and most of their liquids have cooked off.
Season the mushrooms with the salt and pepper, and then add the butter, and stir into the mushrooms until melted, and a rich sauce has developed (just a few minutes).
Add the balsamic glaze and mix well. Finish by sprinkling the tarragon over the mushrooms.
Serve with the rice.
Balsamic Mushrooms with Tarragon Rice was originally published on https://soupaddict.com/balsamic-mushrooms-with-tarragon-rice/