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.
Provided by chefdaniel
Categories Main Dish Recipes Rice Risotto Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g
ASPARAGUS WITH MORELS AND TARRAGON
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Provided by Mark Bittman
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
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 : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.
ASPARAGUS WITH MORELS AND TARRAGON
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.
ASPARAGUS WITH MORELS
Make and share this Asparagus With Morels recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
- refresh under cols water.pat dry.
- heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
- add asparagus, tarragon, salt and pepper and continue cooking until heated through.
- add remaining butter and remove from heat.
- stir in lemon juice and garnish with tarragon.
Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1
RISOTTO WITH ASPARAGUS AND MORELS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
- Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
- Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
- When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 1226 milligrams, Sugar 8 grams, TransFat 0 grams
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.
ROASTED ASPARAGUS WITH FRESH FAVAS AND MORELS
Categories Bean Mushroom Side Roast Sauté Asparagus Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
- Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
- Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
- Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
- Place asparagus on platter. Top with fava-mushroom mixture and serve.
More about "asparagus with morels recipes"
SAUTéED ASPARAGUS AND MORELS WITH GRIBICHE DRESSING
From bonappetit.com
5/5 (2)Author Chris MoroccoServings 4Estimated Reading Time 40 secs
- Heat 1 Tbsp. oil in a large skillet over medium-high. Cook asparagus, turning occasionally, until lightly browned on all sides and crisp-tender, about 4 minutes; season with salt and pepper. Use tongs to arrange asparagus on a platter.
- Heat remaining 1 Tbsp. oil in same skillet. Cook morels, tossing from time to time, until browned and crisp, about 5 minutes; season with salt and pepper. Spoon over asparagus, then spoon dressing over vegetables to your liking (you will probably have some left over).
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.
ROASTED ASPARAGUS AND MORELS WITH SHALLOT BUTTER
From williams-sonoma.com
ASPARAGUS PASTA WITH MORELS AND ASPARAGUS MINT PESTO …
From weightwatchers.com
31 ASPARAGUS RECIPES THAT’LL PUT A SPRING IN YOUR STEP
From bonappetit.com
RECIPES FOR ASPARAGUS CASSEROLE AND A CRUSTLESS QUICHE
From bostonglobe.com
IDENTIFYING FALSE MOREL SPECIES & TRUE WILD MOREL MUSHROOMS
From idahostatesman.com
EVERYTHING YOU NEED TO KNOW ABOUT MOREL …
From realsimple.com
MOREL MUSHROOM AND ASPARAGUS SAUTé RECIPE | MYRECIPES
From myrecipes.com
RECIPE: PAN-SEARED BLACK COD WITH MORELS AND ASPARAGUS
From tastingtable.com
HOW TO MAKE THE PERFECT PASTA PRIMAVERA – RECIPE
From theguardian.com
ASPARAGUS SOUP WITH ROASTED SHALLOTS AND MORELS RECIPE
From foodandwine.com
FRESH ASPARAGUS WITH WHITE BEANS AND CRISPY CHEDDAR RECIPE
From washingtonpost.com
CREAMY ASPARAGUS PASTA RECIPE | SAVEUR
From saveur.com
AWESOME RECIPES TO JAZZ UP YOUR ASPARAGUS | FOOD
From lancasteronline.com
IDENTIFYING FALSE MOREL SPECIES & TRUE WILD MOREL MUSHROOMS | TRI …
From tri-cityherald.com
RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS RECIPE - BON …
From bonappetit.com
ASPARAGUS AND MORELS - BETTER HOMES & GARDENS
From bhg.com
FETTUCCINE WITH ASPARAGUS AND MORELS | WILLIAMS SONOMA
From williams-sonoma.com
MOREL MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
HOW TO USE THE ENTIRE ASPARAGUS FROM BUTT TO TIP – RECIPE
From theguardian.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #side-dishes #vegetables #easy #dinner-party #kosher #vegetarian #dietary #low-sodium #low-calorie #low-carb #low-in-something #asparagus
You'll also love