Button Mushrooms à la crème

These mushrooms were a very tasty accompaniment to the pork chops recipe (see previous post).  I'd rate them an 8--very tasty, but also very rich, not something to have very often.

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Link to original recipe:
https://cooking.nytimes.com/recipes/1014484-button-mushrooms-a-la-creme

Ingredients:

1 lb. white/button mushrooms, cleaned and stems trimmed, quartered
3 T. butter
salt, pepper
squeeze of lemon juice (around 1 T.)
1 tsp. chopped fresh tarragon
4 oz. crème fraîche
2 T. chopped parsley

Instructions:

1. Melt butter in a large skillet over medium high heat.  Once it starts to sizzle, add the mushrooms and toss/stir to coat.  Season to taste with salt and pepper.

2. Stir continuously, cooking until liquid from mushrooms has released and evaporated, around 4 minutes.

3. Add lemon juice and tarragon, stir in to combine.  Add crème fraîche and stir continuously, until sauce has somewhat thickened, 2 minutes or less.

4. Turn off heat, stir in the parsley and let rest for a few minutes before serving.  Enjoy!