Heat the olive oil in a large skillet over medium-high heat. Put in the minced shallots and the garlic, sprinkle them with a little salt, and sauté until soft and clear—about 2 minutes or so.

Add the mushrooms, stir them to coat, and sauté them until the are golden. As ever, leave room between the mushroom slices to allow their water content to cook off, and turn them after three or four minutes.

Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.

When the mushrooms are nicely golden, add the sherry to the pan and cook for another couple of minutes.

Pour in the chicken stock and the soy sauce. Simmer for five more minutes, allowing the liquid to reduce a bit. Add in the cooked chicken and the tarragon, heat through, then reduce the heat to low. Stir in the Dijon mustard and the sour cream. Grate a little nutmeg over the top, followed by a grinding of pepper. That's it.

Serve this over egg noodles.