Asparagus & Morels In Wild Mushroom Vinaigrette
Asparagus & Morels In Wild Mushroom Vinaigrette, a chicken recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.
Asparagus & Morels In Wild Mushroom Vinaigrette
Ingredients
- 32 Asparagus spears
- 1/2 lb Fresh morels; halved,
- – cleaned and trimmed 1/4 oz Dried porcini mushrooms
- 1 c Chicken stock or water
- 1/4 c Balsamic vinegar
Method
- 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.
- Nutritional Info Per Serving: Protein: 4 gr. (7%); Carbohydrates: 12 gr. (21%); Fat: 18.5 gr. (72%); Calories: 215; Sodium: 444 mg.; Cholesterol: 4 mg.
- Exchanges: 2 Vegetable, 3.5 Fat Serves 4 Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias.
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