Asparagus With Morel Mushrooms

Name: Asparagus With Morel Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 , 4 serving(s)
Ingredients: 7.08-14.17 g dried morels or 7.08-14.17 g porcini mushroom; 59.14 ml butter; 118.29 ml shallot, chopped; 453.59 g fresh shiitake mushrooms or 453.59 g white button mushrooms, cleaned, trimmed and sliced; 453.59-680.38 g asparagus, trimmed, cut into 1 1/2 -inch length; 59.14 ml heavy cream; 4.92 ml fresh tarragon, chopped or 14.79 ml fresh chervil; salt and pepper

Submitted by seangcolman

"A delightful Spring treat from the NY Times. Creamy French Classic."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

7.08-14.17 g dried morels or 7.08-14.17 g porcini mushroom
59.14 ml butter
118.29 ml shallot, chopped
453.59 g fresh shiitake mushrooms or 453.59 g white button mushrooms, cleaned, trimmed and sliced
453.59-680.38 g asparagus, trimmed, cut into 1 1/2 -inch length
59.14 ml heavy cream
4.92 ml fresh tarragon, chopped or 14.79 ml fresh chervil
salt and pepper

directions

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.