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Asparagus and Morels in Wild Mushroom Vinaigrette Recipe
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To make Asparagus and Morels in Wild Mushroom Vinaigrette you will need
Ingredients
| 32 | | Asparagus spears | | 1/2 | pounds | Fresh morels; halved, cleaned and trimmed | | 1/4 | ounces | Dried porcini mushrooms | | 1 | cup | Chicken stock or water | | 1/4 | cups | Balsamic vinegar |
Instructions
Trim and blanch asparagus until tender and stop the cooking by immersing in
cold water. Drain and reserve. Soak porcini in stock or water. Bring to a
boil and reduce volume to 1/4 cup. Strain. In blender, combine balsamic
vinegar and the mushroom soaking water. Emulsify oil into base and season
with salt and pepper. Steam asparagus for 1 minute to rewarm and arrange on
warm plates.
Saute morels in butter until they release their juices. Increase heat and
saute 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide among the
spears and drizzle a little vinaigrette around each.
Enjoy your Asparagus and Morels in Wild Mushroom Vinaigrette
How much is in a cup?
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Thu 7 Aug 2008
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