White Asparagus With Chanterelles Recipes

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ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE



Roasted White Asparagus with Herbes de Provence image

White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.

Provided by Howard

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 30m

Yield 4

Number Of Ingredients 5

1 bunch white asparagus
2 tablespoons olive oil
1 ½ teaspoons herbes de Provence
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
  • Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
  • Roast in the preheated oven until lightly browned, about 20 minutes.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 147.8 mg, Sugar 2.1 g

WHITE ASPARAGUS IN WHITE SAUCE



White Asparagus in White Sauce image

Make and share this White Asparagus in White Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans white asparagus, drained reserving liquid
2 tablespoons margarine
2 tablespoons unbleached flour
1/2 cup asparagus water
1/2 cup milk
4 ounces cooked ham, cut into julienne strips
1/3 teaspoon nutmeg, freshly grated
1/4 teaspoon salt

Steps:

  • Drain asparagus spears, reserving 1/2 cup of the liquid.
  • Heat margarine in a saucepan.
  • Add flour; blend.
  • Gradually pour in asparagus liquid and milk.
  • Stir constantly over low heat until sauce thickens and bubbles.
  • Add cooked ham and seasonings.
  • Gently stir in asparagus spears; heat through but do not boil.
  • Serve in preheated serving dish.

WHITE ASPARAGUS



White Asparagus image

White asparagus with a shrimp mouseline. Asparagus are divided into classes depending on the thickness and beauty. In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted. To be superior in quality to be applied, an asparagus straight, long enough, have no discoloration to the head, not an open cup, not hollow, contain no damage, no rust (brown spots) and having a good regular appearance have.Dutch white asparagus bear a label since 2006. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used. Compared to other vegetables asparagus very expensive, the price is highly dependent on the weather. This is because the crop is very labor-intensive: each stem should be separately identified on the ground and then underground by hand to the right length to be cut.

Provided by zarameid

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

4 asparagus
250 g butter
8 eggs
500 ml cream
700 g prawns
chives
brioche bread

Steps:

  • Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
  • Cook the shells in cream on low heat, don't let boil the cream too thick.
  • Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
  • Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
  • Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
  • Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
  • Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
  • Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
  • Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
  • Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
  • Finish:.
  • Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
  • Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.

WHITE ASPARAGUS WITH CHANTERELLES



White Asparagus With Chanterelles image

Make and share this White Asparagus With Chanterelles recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb white asparagus (ends trimmed or snapped and ends pared,if desired)
1/2 lb chanterelle mushroom, chopped
1 shallot, chopped
1 tablespoon fresh lemon juice
salt & pepper
4 tablespoons butter

Steps:

  • boil asparagus on stovetop for 5 minutes, or microwave for 1 minute.
  • in large saute pan melt 3 tbsp butter.
  • add shallots, saute 2 minutes.
  • add mushrooms, saute 3 minutes.
  • melt in additional butter, add asparagus, toss to coat.
  • sprinkle with lemon juice, season to taste with s&p, serve.

ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD



Roasted Mushroom and White Asparagus or Endive Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 12

10 white asparagus spears or 2 heads
Belgian endive
1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces
1 large red onion, cut into 8 wedges
1 garlic clove, bruised
2 sprigs thyme or 1 teaspoon dried thyme
1/4 cup extra virgin olive oil
Kosher or sea salt and freshly cracked black pepper
2 tablespoons red wine vinegar
1 bunch frisee, cut into bite-sized pieces
1 bunch arugula, torn into bite-sized pieces (about 2 cups)
2 ounces shaved Parmigiano-Reggiano

Steps:

  • Preheat the oven to 550 degrees fahrenheit (or the highest setting).
  • Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
  • Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
  • Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE



Veal Scaloppine with Asparagus and Chanterelle Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

24 young asparagus spears
2 tablespoons unsalted butter, plus 1 tablespoon for sauteeing rolls
1 teaspooon minced garlic
2 cups chanterelle mushrooms
1/4 cup white vermouth
2 cups heavy cream
Kosher salt and freshly ground black pepper
6 (4-ounce) pieces veal scaloppine (recommended: Provimi veal)
2 tablespoons all-purpose flour
12 slices provolone
1 tablespoon unsalted butter
1 tablespoon olive oil

Steps:

  • Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.

WHITE ASPARAGUS SOUP



White Asparagus Soup image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish
2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish

Steps:

  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTED FINGERLINGS, AND WATERCRESS CREAM



Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roasted Fingerlings, and Watercress Cream image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

Blackening Spice, recipe follows
2 pound grouper fillet
12 fingerling potatoes
8 peeled white asparagus
8 peeled green asparagus
1/2 pound fresh morel mushrooms
1/2 cup sugar snap peas (remove pods)
3 tablespoons unsalted butter
3 bunches watercress
2 cups heavy cream
4 tablespoons grape seed oil, divided
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 teaspoon cayenne pepper
1 teaspoon Spanish paprika
2 lemons, zest, dried
2 oranges, zest, dried
Salt and pepper

Steps:

  • Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin side down on a plate and generously rub the Blackening Spice onto the flesh. Set aside. Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grape seed oil for a fine puree. Heat the remaining 2 tablespoons grape seed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes. To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.
  • Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.

ASPARAGUS CANNELONI WITH CHANTERELLES AND WILTED SPINACH



Asparagus Canneloni with Chanterelles and Wilted Spinach image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon plus 1 cup extra virgin olive oil
2 tablespoons sliced shallots
1 tablespoon sliced garlic
1 cup blanched asparagus scraps
1/2 cup dry white vermouth
1 cup chicken stock
2 cups spinach leaves
Salt and pepper
12 "Jumbo" peeled asparagus-4 inches long
4 ounces blanched pasta sheets
4 tablespoons grated Parmigiano cheese
2 tablespoons butter
2 teaspoons olive oil
1 cup chanterelles
1 teaspoon garlic puree
2 cups spinach leaves
4 chervil
Salt and pepper

Steps:

  • Heat a heavy saucepan. Heat 1 tablespoon of the olive oil and sweat the shallots and garlic until translucent. Add 1/2 of the asparagus scraps and deglaze with vermouth. Reduce to dry and add the chicken stock. Reduce by 3/4 and place in a blender. Add remaining asparagus scraps and blend. Add olive oil in a slow, steady stream and finish with spinach. Season and strain. Keep at room temperature.
  • Blanch the asparagus and chill. Drain well and reserve on a cloth. Place 2 by 3 squares of blanched pasta on a surface dusted with grated Parmigiano. Place trimmed asparagus on pasta and roll tightly. About 1 1/2 inches of the tip of the asparagus should be exposed. Repeat process and group the asparagus cannelloni in 3's. Cover exposed end with tin foil and brush pasta liberally with melted butter. Add additional cheese. Keep refrigerated until needed.
  • Heat a saute pan with olive oil and cook chanterelles, then add garlic puree and spinach. Wilt spinach and season. Gratin cannelloni under broiler until golden brown. Remove foil and place cannelloni on bed of spinach. Drizzle sauce around and arrange mushrooms around. Sprinkle with salt and pepper. Garnish with chervil. Serve hot.

WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER



White Asparagus With Mushrooms in Brown Butter image

White asparagus is not actually a special variety of asparagus. It is grown in the ground covered with sand or soil so it does not receive the sunlight needed to develop the chlorophyll that gives green asparagus its color. White asparagus tend be milder and more tender then green asparagus. I found that adding both sugar and salt to the water and boiling it for about 5-6 minutes was perfect. The brown butter is an excellent accompaniment to the white asparagus. Hope you like it!

Provided by NcMysteryShopper

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

25 white asparagus, trimmed and peeled
salt and sugar, for boiling
3 tablespoons unsalted butter
1/2 lb mushroom, chopped
3 shallots, thinly sliced and separated into rings
1 teaspoon fresh thyme
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves

Steps:

  • Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
  • Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.

Nutrition Facts : Calories 121, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 8.4, Carbohydrate 8.6, Fiber 2.7, Sugar 3.1, Protein 4.5

ASPARAGUS WITH SALSA VERDE AND SCARLET ONIONS



Asparagus With Salsa Verde and Scarlet Onions image

Provided by Julia Moskin

Categories     side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 12

1 small red onion, sliced into thin rounds
A few tablespoons white wine vinegar or champagne vinegar, more to taste
Sea salt
1 1/2 pounds asparagus
1/4 cup chopped parsley
2 tablespoons chopped tarragon
1 tablespoon capers, rinsed
1 wide band orange zest, finely slivered and blanched for 10 seconds
4 to 5 tablespoons olive oil
1/2 teaspoon Dijon mustard
1 tablespoon orange juice
Black pepper

Steps:

  • Separate sliced onion rings and toss with vinegar and a pinch of salt. Set aside in refrigerator.
  • If asparagus spears are thick, peel stalks and cut off tough stem ends. If they are thin, snap off bottom of each stalk where it breaks easily and trim ends. Simmer asparagus with water to cover until bright green but still a little firm, about 3 minutes for thin spears, 5 minutes or longer for fat. They can be a bit underdone. Remove to a towel to dry; asparagus will finish cooking as it sits.
  • Put parsley, tarragon and capers in a bowl. Finely dice half the orange zest, then dice half the pickled onion. Add diced zest and onion to bowl. Stir in oil, mustard, orange juice and vinegar to taste. Season with salt and pepper.
  • Lay asparagus on a platter. Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings. Serve at room temperature or slightly chilled.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams

CHANTERELLE RISOTTO



Chanterelle Risotto image

Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles.

Provided by Christine M. Cook

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 9

2 tablespoons butter
2 cloves chopped fresh garlic
2 cups sliced chanterelle mushrooms
2 tablespoons butter
2 cups Arborio rice
5 cups vegetable broth
2 cups freshly grated Parmesan cheese
salt
freshly ground black pepper

Steps:

  • In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
  • Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 69.4 g, Cholesterol 49.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 10.6 g, Sodium 1055.6 mg, Sugar 3.4 g

VEAL SCALLOPS, WITH CHANTERELLES



Veal Scallops, With Chanterelles image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 large veal scallops (about 1 pound total weight)
Flour for dredging
2 tablespoons unsalted butter
1 clove garlic, minced
1/2 pound chanterelles
3 tablespoons creme fraiche
2 tablespoons fresh tarragon (if available)

Steps:

  • Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
  • Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute. Add the veal (in two batches if necessary) and brown very lightly on each side. (The veal must not overcook - it should be pink in the middle.) Remove and keep warm.
  • Briskly rinse the chanterelles under cold running water, making sure you remove all the grit. Slice any large ones. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes. Add the creme fraiche and tarragon. Season with salt and pepper. Cook another five minutes.
  • Return the scallops to the pan, heat through, correct seasoning and serve.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 110 milligrams, Sugar 1 gram, TransFat 0 grams

WHITE ASPARAGUS WITH WALNUTS AND CRANBERRIES



White Asparagus With Walnuts and Cranberries image

My MIL surprised me with a bunch of white asparagus, and the sudden idea of serving them with toasted walnuts and cranberries flashed through my mind.

Provided by Mia in Germany

Categories     Vegetable

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

1 lb asparagus, white
1/3 cup walnut halves
1/4 cup dried cranberries
4 tablespoons flax seed oil
1 teaspoon salt
1 teaspoon sugar

Steps:

  • Peel asparagus and boil in water with 1 teaspoon each sugar and salt until soft, about 20 minutes.
  • Roughly chop walnuts, carefully toast in a dry pan.
  • Arrange drained asparagus on two platters, sprinkle with toasted walnuts and cranberries, drizzle with flax seed oil.
  • Enjoy!

Nutrition Facts : Calories 431.7, Fat 40.4, SaturatedFat 3.9, Sodium 1195.2, Carbohydrate 15.6, Fiber 6.4, Sugar 6.1, Protein 8.5

BROILED SCALLOPS WITH CHANTERELLES



Broiled Scallops with Chanterelles image

When I first saw this dish, it made my mouth water! I just had to try it!

Provided by maggie

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
½ pound chanterelle mushrooms
7 tablespoons butter
1 tomato - peeled, seeded, and chopped
2 tablespoons balsamic vinegar
1 pound scallops

Steps:

  • Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
  • Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

Nutrition Facts : Calories 241 calories, Carbohydrate 3.8 g, Cholesterol 77.1 mg, Fat 18.2 g, Fiber 0.7 g, Protein 14.9 g, SaturatedFat 11 g, Sodium 289.9 mg, Sugar 1.8 g

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE



Roasted Asparagus and Wild Mushroom Fricassée image

Categories     Mushroom     Vegetable     Side     Roast     Sauté     Vegetarian     Quick & Easy     Asparagus     White Wine     Spring     Healthy     Tarragon     Shallot     Parsley     Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 8

1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon

Steps:

  • Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
  • Divide asparagus among 4 plates. Top each serving with mushrooms.

GRILLED POLENTA WITH CHANTERELLES



Grilled Polenta With Chanterelles image

Provided by Moira Hodgson

Categories     dinner, lunch, weekday, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 13-ounce package instant polenta
2 tablespoons olive oil plus additional oil for brushing the polenta
1 pound chanterelles
1 clove garlic, minced (green part removed)
2 shallots, minced
1/4 pound white mushrooms, sliced
Coarse salt and freshly ground pepper to taste
1/2 cup dry white wine or vermouth
1 teaspoon fresh thyme leaves
1 to 2 tablespoons chopped Italian parsley
Grated Parmesan cheese

Steps:

  • Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
  • When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
  • Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
  • Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
  • Grill the polenta for three to four minutes on each side, until golden.
  • Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 1 gram, Carbohydrate 62 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 465 milligrams, Sugar 4 grams

SAUTéED CHANTERELLES



Sautéed Chanterelles image

Provided by Moira Hodgson

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 pound chanterelles
2 to 3 tablespoons unsalted butter
1/4 cup dry white wine
About 3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped parsley, fresh thyme leaves or chives

Steps:

  • Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
  • Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams

MAKARUNI WITH CHANTERELLE MUSHROOMS



Makaruni with Chanterelle Mushrooms image

Makaruni are traditional in Istria, a kind of pasta made when there was no time to roll, cut, and shape it. Rolling little pieces of dough between the palms of one's hands was quick and effective. My grandmother and other women of her generation were expert makaruni-makers. In no time, they would take a big batch of pasta dough and turn it into slim little noodles. Instead of rolling the bits of dough back and forth for a second or two, my grandmother could compress and stretch a piece of dough into a perfect makaruni with one swipe of her hands-and flick it right onto her floured tray in the same movement. Forming makaruni is truly simple, and once you start rolling, you'll quickly become proficient. Today, as when I was a child, the whole process is fun, so get the family to help and the makaruni will be done fast. And in a few minutes you'll enjoy the great taste and texture of your handiwork. This delicious sauce is traditionally made with gallinacci, or chanterelles, though other mushrooms can be used. Makaruni are also wonderful with the amatriciana sauce of tomato and bacon on page 228.

Yield serves 6 as a first course or 4 as a main course

Number Of Ingredients 19

2 cups all-purpose flour, plus more for working
1/2 teaspoon salt
2 large eggs
3 cup very cold water, or as needed
1/2 cup extra-virgin olive oil
2 garlic cloves, crushed and peeled
1 cup thinly sliced onion
1 tablespoon shredded fresh sage leaves, packed to measure (4 to 6 leaves)
2 teaspoons coarse sea salt or kosher salt, plus more to cook the makaruni
2 pounds fresh chanterelles and/or mixed fresh mushrooms, such as porcini, shiitake, cremini, and common white, cleaned and sliced
4 tablespoons tomato paste
2 cups hot light stock (chicken, turkey, or vegetable broth), or more as needed
Freshly ground black pepper to taste
2 tablespoons chopped fresh Italian parsley
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano
A food processor fitted with metal blade
A dough cutter and trays for the makaruni
A heavy-bottomed sauté-or saucepan, 13-inch diameter, with a cover
A large pot for cooking the makaruni

Steps:

  • To mix the makaruni dough, put the flour and salt in the food processor and blend for a few seconds. Beat the eggs with a fork, then mix with the water in a spouted measuring cup. Start the food processor running, and pour in the liquids through the feed tube. Process for 30 to 40 seconds, until a soft dough forms and gathers on the blade. If it doesn't and is wet and sticky, process in more flour in small additions. If it is dry and stiff, process in more cold water, by spoonfuls. Turn out the dough and knead it briefly, until smooth and stretchy. Form into a round, cover it in plastic wrap, and let rest at room temperature for 30 minutes.
  • To make makaruni, cut off a lemon-sized lump of dough; wrap the rest in plastic. Lightly flour the work surface, and have a floured tray close by. Pinch off six or so marble-sized bits of dough. Roll each between your palms, back and forth, into a strand about 2 inches long, and drop it on the floured tray.
  • The makaruni won't be uniform, so don't worry if some are fatter and shorter or skinnier and longer. Cut more small bits for rolling, as needed, keeping most of the dough wrapped. Occasionally flour and toss the rolled strands and separate them on the tray, spaced apart in one layer so they don't stick together.
  • To make the mushroom sauce, pour the olive oil into the large sauté pan, and set over medium-high heat. Toss in the garlic, cook until sizzling, then scatter in the sliced onion and shredded sage leaves. Stir well, season with 1/2 teaspoon salt, and cook until the onion is softened and sizzling. Add the sliced mushrooms, sprinkle on 1 teaspoon salt, and tumble the mushrooms over and over with a big spoon, mixing them with the onion and oil.
  • Cover the pan, and cook over medium heat, stirring occasionally, until the mushrooms are wilted and bubbling in their own juices. Uncover, raise the heat, and cook, tossing and stirring, to evaporate almost all the liquid. Clear a spot on the pan bottom, drop in the tomato paste, and stir it in the spot for a minute or so, until toasted and fragrant, then stir it all around the pan, to blend with the mushrooms and onions as they caramelize.
  • Pour in 1 cup of the hot broth, salt again, stir well, and bring to a boil. Lower the heat, and cook at a bubbling simmer, stirring now and then, until the liquid has cooked down and the sauce is very thick. Stir in another 1/2 cup broth, and cook again until quite concentrated. Stir in the remaining 1/2 cup broth, and cook now to a nice saucy consistency, dense but flowing. The addition of and cooking in broth should take about 15 minutes total. If the mushrooms are not tender, stir in more broth and cook them longer. Adjust the sauce seasonings, adding more salt and freshly ground black pepper to taste, and stir in the chopped parsley.
  • Meanwhile, heat 6 quarts of salted water to a rolling boil in the large pot. Shake the makaruni in a colander to remove excess flour, and dump them into the pot. Stir well, and return to the boil. At first the makaruni will drop to the bottom of the pot, then rise to the surface of the water. Check for doneness by tasting and cook until just al dente, about 3 minutes or more at the boil.
  • Bring the mushroom sauce back to a simmer-if it has thickened, loosen it with pasta-cooking water. Lift out the makaruni with a spider, drain briefly, and drop them onto the sauce. Over low heat, toss together until the pasta is fully dressed and cooked. Turn off the heat, and toss in the grated cheese. Serve immediately in warm pasta bowls.

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