In a saucepan, soften the shallots and garlic in the oil. Add the mushrooms, wine and tarragon. Cook until the liquid has evaporated, about 15 minutes. Season with salt and pepper. In a food processor, purée the mixture.
Adjust the seasoning.
Serve on toasted bread, crackers or use as stuffing for cherry tomatoes or boneless chicken breasts.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.