Recipe by Rhiannon and Matt
We're yet to try this but it looks yum, so I'm sharing it here to remind myself to make it & to make changing the measurements easier. Serve with some parmesan or minced dill scattered over the top. This recipe, the following description and note come courtesy of Moosewood Cookbook. Although designed for pasta, this sauce is also good in crepes or on rice or baked fish. If you have some left over, try filling an omelette with it. Note: The alcohol in the wine will evaporate during cooking.
Top Review by MrBob
Sorry but unlike other Moosewood recipes I have tried this one is not for me. A fair bit of work for a less than average pasta dish. I used a quality wine, very thin fresh asparagus and mini bella mushrooms. Even with these quality ingredients the dish was very bland and honestly quite disappointing. Maybe I should have tried thyme & sage as another reviewer did. Won't make this one again.
- 1 1⁄2 lbs fresh asparagus, thin as possible, trimmed & cut into 2 inch pieces
- 2 tablespoons butter (or margarine)
- 1 1⁄2 cups onions, minced
- 1 teaspoon salt
- 1 lb mushroom, sliced
- 1⁄2 teaspoon tarragon
- black pepper, to taste
- 1 1⁄2 cups dry white wine
- 1 cup water
- 1 -2 tablespoon flour (depending on how thick you'd like it)
- 6 -8 garlic cloves, minced
- 1 lb pasta
Directions See How It's Made
- Steam the asparagus until just tender, transfer to a colander & rinse under cold running water then set aside to drain well.
- Melt the butter in a large skillet. Add onion & salt and saute for about 5 minutes.
- Add mushrooms, tarragon and pepper, cover and cook over medium heat for 15 mins, stirring occasionally .
- Add wine and water. Turn up heat until liquid comes to boil, then sprinkle in the flour, whisking constantly until it completely dissolves.
- Lower heat, cover, and simmer for about 10 mins, stirring frequently.
- Add garlic, cook about 5 mins more.
- Stir the asparagus into the sauce at the last minute when your pasta is done.