SAUTéED ASPARAGUS WITH MORELS
Celebrate spring with this easy side dish of sautéed asparagus, wild morel mushrooms, and green garlic. Delicious!
Provided by Elise Bauer
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Drain and slice the morels: Drain and rinse the morels one more time. Then slice them crosswise into 1/4-inch slices.
ASPARAGUS WITH MOREL MUSHROOMS
Make and share this Asparagus With Morel Mushrooms recipe from Food.com.
Provided by seangcolman
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 257.3, Fat 17.6, SaturatedFat 10.9, Cholesterol 50.9, Sodium 110.5, Carbohydrate 25, Fiber 4.7, Sugar 6.1, Protein 5.5
OPEN-FACE LASAGNA WITH MOREL MUSHROOMS AND ASPARAGUS
In this recipe, which is quicker to prepare than traditional lasagna, you get the rich, sweet goodness of tomatoes, the heat of chile, and the earthy vegetable heft of mushrooms and asparagus-a beautiful medley of flavor contrasts.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. Rinse off the mushrooms and pat dry. Cut off the thickest part of the stems and discard. Cut the mushrooms into 1-inch pieces, roughly halves or quarters, depending on the size of the mushrooms.
- 2. In a large, wide skillet over medium-high heat, add the olive oil. Once the oil is hot, add the mushrooms, salt, pepper, and chile flakes. Stir to coat the mushrooms evenly with the olive oil. Saute until the mushrooms become golden, 12 to 15 minutes. Add the shallots and asparagus, stir, and cook until the mushrooms are deep golden and the asparagus is tender but firm, about 8 more minutes. Stir in the garlic and cook for 30 seconds more, just to bring out the flavor of the garlic but not to brown it.
- 3. Add the white wine and simmer until reduced by half. Turn off the heat and set aside. Stir in the butter until melted and fully incorporated.
- 4. While the mushrooms are cooking, bring a large pot of water to a boil. Once the water is boiling, cook the lasagna according to the package instructions. Once the pasta is cooked to al dente, pull it out of the water and drain (do not rinse). Rub with a touch of olive oil to prevent sticking and set 1 sheet of pasta on each of four plates.
- 5. Divide the Taleggio and Parmesan evenly across the pasta. Spoon the mushroom-asparagus mixture over the cheeses. The heat will partially melt the cheeses. Shower the basil on top of each plate. Drizzle a touch of extra virgin olive oil and a touch more Parmesan over each. Serve.
ASPARAGUS WITH MORELS AND TARRAGON
Categories Citrus Herb Mushroom Onion Vegetable Side Sauté Vegetarian Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
- Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
- Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
CREAMY ASPARAGUS SOUP WITH MOREL MUSHROOMS AND RAMPS
from "closet cooking" - http://closetcooking.blogspot.com/2009/05/creamy-asparagus-soup-with-morel.html
Provided by ellie3763
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pan.
- Add ramps and saute until fragrant (about 1-2 minutes).
- Add the asparagus and morel mushrooms. Cover with the broth and season with pepper. Bring to a boil, reduce the heat and simmer covered until the asparagus is tender (about 10 minutes).
- Remove from heat and add the cottage cheese and milk. Puree the soup to the desired consistency.
- Return the pan to the stove and bring to a boil.
- Remove pan from heat and mix in the miso.
Nutrition Facts : Calories 172, Fat 7.9, SaturatedFat 2.9, Cholesterol 12.2, Sodium 567.4, Carbohydrate 14.6, Fiber 5.1, Sugar 3.8, Protein 14.2
GREEN ASPARAGUS AND MOREL MUSHROOMS
Source: adapted from Françoise Bernard and Alain Ducasse, La Bonne Cuisine, 1999, page 169. asperges vertes rôties aux morilles
Provided by drhousespcatcher
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- You want FAT tips, not skinny ones.
- In a sauce pan, melt 1 tablespoon butter then saute the shallots over medium heat. Add mushrooms and garlic. Mix well. Add stock and turn heat to high. Cook until the liquid is almost gone. Salt and pepper to taste. Set aside.
- Blanch asparagus in salted water for about 6 minutes until cooked but not tender. Cool in ice water and drain on paper towels. Set aside.
- In a sauté pan large enough to cook the asparagus in a single layer, melt 1 tablespoon butter over high heat. Add asparagus, reduce to medium, and cook until asparagus is heated through and starts to brown. Be careful not to break any of the asparagus tips.
- Warm the mushroom sauce.
- Arrange asparagus on serving plates. Divide sauce among plates. Sprinkle cheese on top and serve immediately.
- Time varies depending on stove, cookware and items so it is a guess here.
Nutrition Facts : Calories 266.7, Fat 16.8, SaturatedFat 9.5, Cholesterol 43.1, Sodium 577.5, Carbohydrate 18, Fiber 3.4, Sugar 6, Protein 13.5
MILK-POACHED ALASKAN HALIBUT WITH ASPARAGUS AND MOREL MUSHROOMS
Steps:
- Preheat oven to 400°F.
- Pat halibut dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking. Add fish, skin side up, milk, cream, and wine. Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes. Remove halibut from liquid, cover, and keep warm. Reserve poaching liquid.
- While halibut is in the oven, cook asparagus in 8-quart pot boiling salted water until tender, about 3 minutes. Using slotted spoon or tongs, remove asparagus from water and transfer to large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss gently to coat. Cover and keep warm.
- In heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking. Add morels and sauté 5 to 6 minutes. Remove from heat and add sherry vinegar and thyme, stirring to scrape up any morels that might stick to bottom of skillet. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 tablespoon pepper.
- Place poaching liquid over high heat and simmer until reduced by half. Remove from heat and stir in butter.
- Divide asparagus between 8 plates. Peel skin off halibut and place 1 filet on top of asparagus on each plate. Divide morels among plates. Spoon sauce over fish and serve immediately.
ASPARAGUS WITH MUSHROOMS
Make and share this asparagus with mushrooms recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat chicken broth to simmer in small pot.
- remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
- in skillet cook pancetta until crisp, remove and drain.
- add some oil to skillet.
- add asparagus, shallots, morels and cook about 5 minutes.
- add the broth ans simmer until crisp tender, 5 minutes.
- arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
- add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.
Nutrition Facts : Calories 246.9, Fat 18.5, SaturatedFat 2.7, Cholesterol 0.9, Sodium 624.4, Carbohydrate 14.3, Fiber 4, Sugar 3.3, Protein 9.9
CHICKEN, MOREL MUSHROOM & ASPARAGUS ONE-PAN PIE
Cook up a spring chicken and asparagus pie using seasonal morel mushrooms. This hearty one-pan dish is a fresh new take on the classic chicken pie
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- If you are using dried mushrooms, heat the stock and soak them for 10 mins, then remove them, strain the liquid and set it aside. If you're using fresh mushrooms, clean them thoroughly before using. Set a couple of the nicest-looking morels aside to decorate the top of the pie, and halve the rest.
- Heat half the butter in a skillet and fry the halved morels for 3-4 mins or until wilted. Scoop them onto a plate and set aside. Heat the remaining butter and gently cook the shallots in the pan with the thyme and bay. Once softened, stir in the flour and cook for 1 min or until you have a sandy paste.
- Pour in the sherry and sizzle, then carefully stir in the strained soaking liquid (or 200ml chicken stock if you've used fresh morels), followed by the crème fraîche. Season well and bring the sauce to a gentle simmer. Add the chicken and poach in the sauce for 10 mins or until the chicken is just cooked through. Remove the bay, stir through the asparagus, tarragon and fried morels, then remove from the heat.
- Heat oven to 220C/200C fan/gas 8. The pastry needs to sit on top of the ingredients, so if your pan is too deep, use a pie dish instead. Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut the pastry to fit the pan or dish, and drape it over the pie mixture using a rolling pin to help you. Liberally brush with egg, season the pastry with flaky sea salt, and pop your reserved morels on the top. Bake for 20 mins or until the pastry has puffed and is a deep golden brown. Leave tor rest for 5 mins before serving straight from the pan.
Nutrition Facts : Calories 699 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
More about "asparagus with morel mushrooms food"
OUR 10 BEST MOREL MUSHROOM RECIPES
From allrecipes.com
Author Mary Claire Lagroue
- Asparagus and Morel Risotto. "Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together," recipe creator chefdaniel says.
- Creamy Morel Mushroom Grits. This recipe calls for dried morel mushrooms, meaning you can make it any time of year. Plus, you may even have corn grits, chicken broth, whole milk, and Parmesan already on hand.
- Wild Mushroom Sauce. Our reviewers rave that this savory sauce takes beef medallions, veal, and venison to perfection.
- Crab-Stuffed Morel Mushrooms. "What a delicious treat! So glad I came across this recipe during morel season in Michigan. My family loves it. Will be saving it for years to come," Kali Ilene says.
- Chicken and Dumplings from Scratch. "Fantastic! A somewhat complicated and time-consuming recipe, but worth it," Tami says. " Will definitely make it again."
- Stuffed Morel Mushrooms. "There are 100+ recipes for this, and this was by far the easiest and, in my opinion, the best!" — texasara.
- Morel Mushroom and Wild Rice Risotto. "Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor," Kim says.
- Simple Fried Morel Mushrooms. Don't want to mask this mushroom's flavor? Coat them in flour, fry them, and sprinkle them with salt. Let the fungi's flavor truly shine.
- Roasted Asparagus and Morel Mushrooms. Roast morel mushrooms and asparagus spears in olive oil, butter, and fresh thyme for a savory springtime meal.
- Morel Mushroom Bisque. "This is insanely, incredibly, ridiculously good. I've also made it other mushrooms once my morels were gone, and it tastes heavenly every time.
MOREL MUSHROOM AND ASPARAGUS SAUTé RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 31 minsServings 4Calories 115 per serving
- Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
- Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.
ROASTED ASPARAGUS AND MUSHROOMS RECIPE - SARAH …
From foodandwine.com
4.2/5 (5)Category Dinner, Side DishAuthor Sarah GruenebergTotal Time 40 mins
- Preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast in preheated oven, stirring occasionally, until charred and tender, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast until glazed, about 5 minutes.
- Arrange roasted vegetables on a platter, top with watercress, and season with flaky sea salt to taste. Drizzle with balsamic vinegar.
HOW TO COOK MORELS - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASPARAGUS, SPRING ONION, & MOREL MUSHROOM SAUTé …
From sunset.com
LASAGNA WITH ASPARAGUS AND MOREL MUSHROOMS
From williams-sonoma.com
ASPARAGUS, DUCK EGG DRESSING AND MORELS RECIPE - BBC FOOD
From bbc.co.uk
GARLIC ROASTED ASPARAGUS AND MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT GOES WELL WITH MUSHROOMS - FIT MEAL IDEAS
From fitmealideas.com
FANTASTIC FORAGING: COOKING WITH MORELS, RAMPS AND MORE | FOOD ...
From lancasteronline.com
MOREL RECIPES - BBC FOOD
From bbc.co.uk
RISOTTO WITH ASPARAGUS AND MOREL RAGOûT RECIPE | EPICURIOUS
From epicurious.com
ROASTED ASPARAGUS AND WILD MUSHROOMS - MAYO CLINIC
From mayoclinic.org
ASPARAGUS AND MORELS - BETTER HOMES & GARDENS
From bhg.com
HOW TO COOK MOREL MUSHROOMS—IF YOU'RE LUCKY ENOUGH …
From bhg.com
RECIPE: DEREK JOHNSTONE'S SMOKED HADDOCK ROYALE WITH ASPARAGUS …
From thenational.scot
CREAMY ASPARAGUS PASTA RECIPE | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love