emilycat
05-30-2001, 09:56 AM
I have been bound and determined to try these little suckers, and since I saw some nice ones at Harry's on Monday, I went for it and bought some (only two ounces, though, 'cause they're 30 bucks a pound). It was actually plenty to give me two side-dish servings.
Well, I loved them! I made them using this wonderful asparagus-morel recipe I found on Tavolo (well, now it's Our House or something); they're so flavorful and rich-tasting -- and this sounds weird, but meaty and delicate at the same time. Make any sense? Well, here's the recipe for any mushroom lovers trying to get a morel fix. http://www.cookinglight.com/bbs/smile.gif
Here's the link, since the recipe came out so icky-looking: http://www.ourhouse.com/cgi-bin/recipe_detail.jsp?BV_SessionID=@@@@1237533588.0991 238256@@@@&BV_EngineID=iallchhdldebedbjfcfcje.0&recipeid=689469
When morels are in season, this is an excellent dish to prepare. It is a quick and
easy way to prepare both the asparagus and morel mushrooms.
Author: Waldy Malouf
Course: First Courses
This Recipe Serves: 6
Ingredients
1/4
cup
melted unsalted butter
1
shallots
1
garlic clove
1/2
teaspoon
thyme
1/2
pound
morel mushrooms
1/2
cup
dry white wine
1/2
cup
chicken stock
salt and freshly cracked black pepper
1
tablespoon
unsalted butter
1
1/2
pound
asparagus
6
thyme sprig
Preparation
Estimated Cooking Time: 30 mins.
1.
In a large saute pan, heat the melted butter as hot as possible without burning it. Add the shallots and garlic, and
saute until the garlic is just fragrant but not browned.
2.
Sprinkle in the thyme and add the morels. Cook until morels are lightly browned, about 5 minutes, taking care to not
burn the butter.
3.
Add the wine and simmer until it has almost evaporated. Stir in the stock and simmer until the liquid has reduced and
is slightly thickened.
4.
Season with salt and pepper. Swirl in the remaining butter and set aside, keeping warm.
5.
If the asparagus spears are small (up to 1/2 inch in diameter), there is no need to peel them. Trim the ends so that
the asparagus stalks are a uniform 6-inches long. If the stalks are thick, trim to a uniform length and peel the bottom
half of each stalk with a vegetable peeler.
6.
Bring 1/2 inch of water to a boil in a large frying pan that has a tight-fitting lid. Lay the asparagus in the boiling water,
cover the pan, and boil vigorously just until the bottom end of a stalk can easily be pierced with the point of a sharp
knife, 4 to 5 minutes.
7.
Drain the asparagus on paper towels. Divide among warm serving plates, and spoon the morels across the middle of
the asparagus, making sure that each serving includes a spoonful or two of the pan juices. Garnish each plate with a
sprig of fresh thyme and serve immediately.
Nutrition Facts
Portion Amount: 6
Yield Amount: 36
Number of Servings: 6
[This message has been edited by emilycat (edited 05-30-2001).]
Well, I loved them! I made them using this wonderful asparagus-morel recipe I found on Tavolo (well, now it's Our House or something); they're so flavorful and rich-tasting -- and this sounds weird, but meaty and delicate at the same time. Make any sense? Well, here's the recipe for any mushroom lovers trying to get a morel fix. http://www.cookinglight.com/bbs/smile.gif
Here's the link, since the recipe came out so icky-looking: http://www.ourhouse.com/cgi-bin/recipe_detail.jsp?BV_SessionID=@@@@1237533588.0991 238256@@@@&BV_EngineID=iallchhdldebedbjfcfcje.0&recipeid=689469
When morels are in season, this is an excellent dish to prepare. It is a quick and
easy way to prepare both the asparagus and morel mushrooms.
Author: Waldy Malouf
Course: First Courses
This Recipe Serves: 6
Ingredients
1/4
cup
melted unsalted butter
1
shallots
1
garlic clove
1/2
teaspoon
thyme
1/2
pound
morel mushrooms
1/2
cup
dry white wine
1/2
cup
chicken stock
salt and freshly cracked black pepper
1
tablespoon
unsalted butter
1
1/2
pound
asparagus
6
thyme sprig
Preparation
Estimated Cooking Time: 30 mins.
1.
In a large saute pan, heat the melted butter as hot as possible without burning it. Add the shallots and garlic, and
saute until the garlic is just fragrant but not browned.
2.
Sprinkle in the thyme and add the morels. Cook until morels are lightly browned, about 5 minutes, taking care to not
burn the butter.
3.
Add the wine and simmer until it has almost evaporated. Stir in the stock and simmer until the liquid has reduced and
is slightly thickened.
4.
Season with salt and pepper. Swirl in the remaining butter and set aside, keeping warm.
5.
If the asparagus spears are small (up to 1/2 inch in diameter), there is no need to peel them. Trim the ends so that
the asparagus stalks are a uniform 6-inches long. If the stalks are thick, trim to a uniform length and peel the bottom
half of each stalk with a vegetable peeler.
6.
Bring 1/2 inch of water to a boil in a large frying pan that has a tight-fitting lid. Lay the asparagus in the boiling water,
cover the pan, and boil vigorously just until the bottom end of a stalk can easily be pierced with the point of a sharp
knife, 4 to 5 minutes.
7.
Drain the asparagus on paper towels. Divide among warm serving plates, and spoon the morels across the middle of
the asparagus, making sure that each serving includes a spoonful or two of the pan juices. Garnish each plate with a
sprig of fresh thyme and serve immediately.
Nutrition Facts
Portion Amount: 6
Yield Amount: 36
Number of Servings: 6
[This message has been edited by emilycat (edited 05-30-2001).]