Vegetables Mushrooms Oyster Mushroom Asparagus and Oyster Mushroom Fricassee 1 Review This asparagus and oyster mushroom fricassee is the perfect light summer dish. By Eberhard Müller Updated on September 30, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Paul Costello Yield: 4 Ingredients 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 Directions 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. Rate it Print