Wild Mushroom Custard With Asparagus Truffle Sauce Recipes

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ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN



Asparagus-Wild Mushroom Risotto with Parmesan image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
2 shallots, chopped
2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
1 teaspoon dried thyme
2 cups cooked Arborio rice
1 cup reduced-sodium beef broth
2 cups chopped fresh or frozen asparagus spears (1-inch pieces)
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper

Steps:

  • Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
  • To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
  • Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

RICOTTA GNUDI WITH WILD MUSHROOM AND TRUFFLE SAUCE



Ricotta Gnudi with Wild Mushroom and Truffle Sauce image

Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.

Categories     Cheese     Egg     Mushroom     Onion     Sauté     Ricotta     Prosciutto     Sage     Thyme     Shallot     Bon Appétit

Yield 6 first-course servings

Number Of Ingredients 18

Gnudi
1 pound fresh ricotta cheese*
1 large egg
1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
1/2 teaspoon salt
Large pinch of ground white pepper
3/4 cup all purpose flour plus additional for coating
Sauce and garnishes
5 tablespoons extra-virgin olive oil, divided
6 thin prosciutto slices
12 whole fresh sage leaves
2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
2 large shallots, chopped
6 fresh thyme sprigs
2 teaspoons chopped fresh sage
2 cups low-salt chicken broth
1 teaspoon black truffle oil*
1/4 cup ( 1/2 stick) chilled butter, diced

Steps:

  • For gnudi:
  • Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
  • Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
  • Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.
  • For sauce and garnishes:
  • Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
  • Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
  • Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
  • Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
  • Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.

WILD MUSHROOM CROSTINI



Wild Mushroom Crostini image

Provided by Julian Marucci

Categories     Blender     Mushroom     Sauté     Cocktail Party     Quick & Easy     Mayonnaise     Vinegar     Fall     Thyme     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

Mushroom topping:
3 tablespoons butter
12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced
1 1/2 teaspoons chopped fresh thyme
Thyme vinaigrette:
1/4 cup red wine vinegar
3 tablespoons fresh thyme leaves
2 tablespoons mayonnaise
1 small shallot, chopped
1/2 cup olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
Truffle oil

Steps:

  • For mushroom topping:
  • Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
  • For thyme vinaigrette:
  • Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
  • Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
  • Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

TRUFFLE SAUCE



Truffle Sauce image

Provided by Food Network

Categories     condiment

Time 1h

Yield about 2 cups sauce

Number Of Ingredients 10

1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 cup white wine
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives, for garnish

Steps:

  • In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

WILD MUSHROOM AND FONDUTA RAVIOLI WITH ASPARAGUS, BUTTER AND PARMIGIANO



Wild Mushroom and Fonduta Ravioli with Asparagus, Butter and Parmigiano image

Provided by Food Network

Time 3h20m

Yield 18 to 24 ravioli

Number Of Ingredients 27

1 pound Fresh Pasta Dough
1 recipe Mushroom Filling
1/2 cup Fonduta
1 egg yolk
Semolina flour to dust
1 tablespoon butter
1/2 cup fresh asparagus (green and white), blanched, cooled and cut into 1-inch pieces
2 tablespoons grated Parmigiano-Reggiano cheese
3 1/2 cups flour (all-purpose or "0-0")
4 eggs
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 pound assorted wild mushrooms, cleaned and chopped (save stems and peelings)
1 teaspoon garlic, finely chopped
1/4 cup white wine
1/2 teaspoon fresh parsley, chopped
1/2 teaspoon chopped fresh sage
Salt and pepper to taste
1 cup Porcini Mushroom Stock or vegetable stock
White truffle oil (optional)
2 ounces dried porcini pieces
5 cups cold water
1 pound Italian Fontina cheese
1 1/2 cups milk
6 egg yolks
1 teaspoon flour

Steps:

  • For the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough.
  • When the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.)
  • Then start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour.
  • Wrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out.
  • For the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine.
  • When the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated.
  • Let the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired.
  • For the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes.
  • Pass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand.
  • You should have 4 cups of flavorful, not overly concentrated, stock.
  • For the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally.
  • When the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle.
  • For the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.

WILD MUSHROOM SAUCE



Wild mushroom sauce image

Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug

Provided by Tom Kerridge

Time 20m

Number Of Ingredients 7

125ml white wine
30g dried porcini mushrooms
200ml chicken stock
100ml double cream
25g butter
2 tbsp brandy
½ lemon, juiced

Steps:

  • Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
  • Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.

Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium

FARFALLE WITH ASPARAGUS AND WILD MUSHROOMS



Farfalle With Asparagus And Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 slices pancetta (Italian bacon)
2 cloves garlic, minced (green part removed)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, drained and rinsed
1/4 pound wild mushrooms like crimini, portobello, chanterelle, cleaned of grit
1 pound asparagus
1/4 pound shelled peas
Coarse salt and freshly ground pepper to taste
1 cup heavy cream
1 cup basil leaves, shredded
1 pound farfalle (bow-tie pasta)
Freshly grated Parmesan

Steps:

  • Place pancetta in small frying pan and cook over medium heat until crisp. Drain on paper towels.
  • Soften garlic in two tablespoons butter and the olive oil in a medium-size pan. Coarsely chop porcini and wild mushrooms and add to the pan. Cook for 10 minutes, stirring frequently, over low to medium heat.
  • Meanwhile, cut asparagus into half-inch pieces and blanch. Add with the peas to mushrooms; season to taste.
  • Pour in cream and reduce over high heat until it is thickened. Add basil leaves and toss. Correct seasoning. Crumble pancetta into little pieces and add.
  • Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes). Drain, place in heated bowl and toss with one tablespoon butter. Add sauce and a little grated cheese and toss. Serve immediately, with more Parmesan passed separately.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 623 milligrams, Sugar 6 grams, TransFat 0 grams

FUSILLI WITH WILD MUSHROOM CREAM SAUCE



Fusilli with Wild Mushroom Cream Sauce image

Categories     Cheese     Dairy     Mushroom     Pasta     Dinner     Fall     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms*
2 cups hot water
3 tablespoons olive oil
1 pound fresh crimini mushrooms, chopped
1/2 pound fresh portobello mushrooms, stemmed, dark gills scraped off, chopped
2 garlic cloves, minced
1 bay leaf
1/3 cup dry Marsala
1 pound fusilli pasta
1 cup beef stock or canned beef broth
1/4 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons (1/4 stick) butter
Additional grated Parmesan cheese

Steps:

  • Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Discard soaking liquid.
  • Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes. Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper. Remove from heat. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
  • Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese, butter and drained pasta; toss to coat. Cook until sauce coats pasta, stirring frequently, about 2 minutes. Season to taste with salt and pepper. Serve, passing additional grated Parmesan separately.
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

ASPARAGUS AND MUSHROOM SAUTE



Asparagus and Mushroom Saute image

An easy side dish that will go well with all sorts of main dishes. You can use any kind of mushroom that you like -- I love baby bellas.

Provided by Lvs2Cook

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb asparagus spear, trimmed
water
1/4 cup butter
2 cups sliced mushrooms
2 tablespoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 teaspoon garlic, minced

Steps:

  • Place asparagus spears in a 10" skillet.
  • Add enough water to cover.
  • Bring to a boil over medium heat and cook until spears are crisp tender.
  • Drain and return to skillet.
  • Add remaining ingredients, stir well, and heat over medium heat until mushrooms are cooked through.

Nutrition Facts : Calories 93.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 170.7, Carbohydrate 4.3, Fiber 1.9, Sugar 1.5, Protein 2.8

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.

FRESH WILD MUSHROOM LINGUINE WITH TRUFFLES



Fresh Wild Mushroom Linguine With Truffles image

To maximize the flavor of your truffle, use the least amount of the ingredient as possible. Always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles.

Provided by - Carla -

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 (16 ounce) package uncooked linguine
1 lb fresh wild mushroom (chanterelles, shiitake, oyster, etc)
4 tablespoons butter
2 garlic cloves, minced
4 tablespoons minced shallots
1/2 cup dry white wine
1/2 cup chicken broth
1 cup cream
nutmeg, freshly grated to taste
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
salt and pepper
2 teaspoons fresh thyme leaves
white truffle oil
black truffle, shaved fresh at the time of serving

Steps:

  • Cook linguine pasta according to package directions; drain and return to pan to keep warm.
  • Clean mushrooms with a damp cloth and cut into 1/4-inch slices.
  • In a large frying pan, saute mushrooms in butter for 2 minutes.
  • Add minced garlic and shallots; sauté an additional 2 minutes.
  • Add white wine and simmer until wine is reduced by half.
  • Add chicken broth, cream, and nutmeg; simmer until sauce thickens.
  • Remove from heat. Add green onions, lemon juice, salt, and pepper.
  • Add drained pasta to sauce; tossing gently to coat the pasta.
  • Add more chicken broth if sauce seems too thick.
  • Place pasta on individual plates.
  • Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves.
  • Drizzle white truffle oil over the top.
  • Using a truffle shaver, shave a few slivers of fresh truffle over each plate before serving.

Nutrition Facts : Calories 472.7, Fat 16.9, SaturatedFat 10, Cholesterol 46.8, Sodium 144.6, Carbohydrate 63.4, Fiber 3.4, Sugar 3.1, Protein 14.2

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS



Tagliatelle with Mushrooms and Asparagus image

For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.

Provided by miche

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided, plus more to taste
2 cloves garlic, smashed
7 thin asparagus spears
2 ½ cups sliced button mushrooms
¾ cup dry white wine
salt and freshly ground black pepper to taste
1 (16 ounce) package tagliatelle pasta
5 tablespoons grated Parmesan cheese

Steps:

  • Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
  • Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
  • In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
  • Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g

ASPARAGUS MUSHROOM PASTA SAUCE (MOOSEWOOD)



Asparagus Mushroom Pasta Sauce (Moosewood) image

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.

Provided by Rhiannon and Matt

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 430.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 430.3, Carbohydrate 71.3, Fiber 6.2, Sugar 7, Protein 15.6

WILD MUSHROOM SOUP WITH WHITE TRUFFLES



Wild Mushroom Soup with White Truffles image

This intensely flavored soup is a savory opener to any big feast.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

6 cups homemade or low-sodium canned chicken stock
3/4 ounce dried porcini mushrooms
3/4 ounce dried morel mushrooms
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, roughly chopped
2 cloves garlic, roughly chopped
12 ounces assorted wild mushrooms, such as chanterelle, oyster, hedgehog, or shiitake, cut into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme, plus more for garnish
Salt and freshly ground pepper
1/2 cup heavy cream
2 cups milk
4 ounces Hon Shimeji mushrooms
1/4 ounce fresh white truffles (optional)

Steps:

  • Bring 2 cups chicken stock to a boil in a medium saucepan. Place dried porcini and morel mushrooms in a medium heat-proof bowl. Pour chicken stock over mushrooms; let steep 20 minutes. Using a slotted spoon, transfer mushrooms to a plate. Pass soaking liquid through a sieve lined with a double layer of cheesecloth set over a bowl. Reserve liquid.
  • Heat 1 tablespoon butter and olive oil in a medium stockpot set over medium-low heat. Add onion and garlic; sauté until translucent, about 7 minutes. Add all reserved porcini and morel mushrooms, assorted wild mushrooms, and rosemary and thyme sprigs; season with salt and pepper. Raise heat to medium high; cook until mushrooms have softened and released their liquid, about 5 minutes.
  • Add remaining 4 cups chicken stock and reserved mushroom liquid; bring to a boil. Partially cover, reduce heat to medium low, and simmer 30 minutes.
  • Remove and discard the herb sprigs. Working in batches, transfer the soup to the bowl of a food processor or blender, and puree until smooth.
  • Return the soup to the stockpot. Add the cream and milk; bring just to a boil. Season with salt and pepper.
  • In a small skillet, melt the remaining tablespoon butter. Add Hon Shimeji mushrooms, if using; cook over medium-high heat until golden brown, about 6 minutes.
  • When ready to serve, divide the soup among 8 soup plates, being sure to distribute the mushrooms evenly. Using a vegetable peeler or a truffle shaver, thinly shave the white truffles over each serving.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE



Roasted Asparagus and Wild Mushroom Fricassée image

Make and share this Roasted Asparagus and Wild Mushroom Fricassée recipe from Food.com.

Provided by Abby Girl

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces wild mushrooms, sliced (such as crimini, oyster, chanterelle, and stemmed shiitake)
1/2 cup dry white wine
1 tablespoon parsley, minced
1/4-1/2 teaspoon dried tarragon (or to taste)
1 pinch salt
1 pinch of freshly grated pepper

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. (this can be done ahead of time and warmed up just before serving).
  • Divide asparagus among 4 plates. Top each serving with mushrooms.

Nutrition Facts : Calories 168.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.9, Sodium 123, Carbohydrate 9.2, Fiber 3.2, Sugar 3.2, Protein 5.7

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