This asparagus and oyster mushroom fricassee is the perfect light summer dish.
2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths
2 tablespoons unsalted butter
1 1/2 pounds oyster mushrooms, large stems discarded, large caps halved
Salt and freshly ground pepper
1 shallot, minced
1/4 cup dry white wine, such as Riesling
1/2 cup chicken stock or canned low-sodium broth
3/4 cup heavy cream
1 tablespoon coarsely chopped flat-leaf parsley
1 tablespoon minced chives
1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon
How to Make It
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.
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 May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.