My F&W
quick save (...)
Asparagus and Oyster Mushroom Fricassee
© Paul Costello

Asparagus and Oyster Mushroom Fricassee

  • SERVINGS: 4
  • FAST
  1. 2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths
  2. 2 tablespoons unsalted butter
  3. 1 1/2 pounds oyster mushrooms, large stems discarded, large caps halved
  4. Salt and freshly ground pepper
  5. 1 shallot, minced
  6. 1/4 cup dry white wine, such as Riesling
  7. 1/2 cup chicken stock or canned low-sodium broth
  8. 3/4 cup heavy cream
  9. 1 tablespoon coarsely chopped flat-leaf parsley
  10. 1 tablespoon minced chives
  11. 1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon
  1. In a medium saucepan of boiling salted water, blanch the asparagus until bright green, about 2 minutes. Drain, refresh in a bowl of ice water; drain again.
  2. Melt the butter in a large skillet. Add the mushrooms in an even layer, season with salt and pepper and cook over moderate heat until browned on the bottom, about 3 minutes. Stir the mushrooms and cook until tender, about 4 minutes longer. Add the shallot and cook, stirring, until lightly browned, about 3 minutes. Add the wine and cook until evaporated, about 30 seconds. Add the chicken stock and asparagus and simmer until the liquid has reduced to 2 tablespoons, about 2 minutes. Stir in the heavy cream and simmer over low heat until slightly thickened, about 5 minutes. Season with salt and pepper, stir in the parsley, chives and chervil, and serve at once.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.