Sauteed Morels with Asparagus
This preparation is just as good with Fava Beans or Sweet Local Corn
1# fresh local asparagus (thin but not really skinny), steamed and set aside
1 tsp. minced lemon zest
¾ # fresh morels, cleaned and spun dry
4 tbs. unsalted butter
¼ cup minced shallot
1 cup mushroom stock
2 tbs. semi-dry sherry
Salt and white fresh ground pepper
- To Steam Asparagus: cut stems to 3”. Put stems in a skillet along with enough water to reach the top of the asparagus but not cover it. Bring water to high simmer. Cook for 2-3 minutes until asparagus begins to soften. Remove from heat, cover asparagus with paper towel and set aside until ready to mix with sautéed morels.
- Cut stems off mushrooms, then cut in half the long way (cut again into quarters if they are really big). Set aside.
- Heat butter in skillet over medium heat until it reaches bubbly stage. Add shallots and mushrooms and cook, moving mushrooms around until they release their moisture (about 3 minutes). Turn heat to medium low and continue to cook.
- Add stock and sherry and continue cooking for 6-8 minutes, until liquid is reduced by 1/3. TASTE MUSHROOMS REGULARLY FOR DONENESS (SLIGHTLY FIRM, NOT MUSHY SOFT). If they reach that stage before liquid is reduced remove the mushrooms and shallot and set aside. When liquid is reduced, taste and season with salt and to taste.
- Drain water from cooked asparagus and mix with the sautéed morels. Serve immediately.
For Fava Beans: Sauté 2 cups prepared fava beans with lemon zest in olive oil. Add to sautéed morels.
For Sweet Corn: Cut room temperature corn off 2 cobs. Add to sautéed morels and toss in the pan to heat the corn. Serve immediately.