2) In a saucepan, reduce the Sauvignon Blanc and herbs (except for the 2 teaspoons of chopped tarragon) until the alcohol is cooked off and the wine reduces a bit. Remove the herbs and set aside.
3) In a sauté pan, heat the butter and add the mushrooms for a minute, and then add the onion and cook for a few minutes until softened. Add pepper to taste. Add the chopped tarragon and cook for another minute, then add the wine reduction and any oyster liquid (but not the oysters themselves), and allow to come back to a low boil. If you want the sauce thicker use another tablespoon of butter or let it reduce a little.
4) Add the oysters, and stir to just heat up the oysters, but not to cook them any more. Add a pinch of salt to taste if necessary (the oyster liquid is pretty salty).
5) Spoon over a crusty baguette slice (preferably heated).
6) And, of course, pair it with your fabulous Chardonnay! [NB. Arthur is kindly referring to Inman Family Wines Chardonnay.]