12426 Asparagus with Morels Serves 4 Wed Aug 06 01:07:00 -0700 2008 Wed Jul 08 16:36:53 -0700 2009 Licensed http://www.chow.com/recipes/12426 Wed, 08 Jul 2009 23:36:53 GMT This landais combination of asparagus and morels makes for an elegant, easy to prepare, and marvelous spring vegetable dish. Though excellent with fresh morels, this dish is even better made with dried ones, which have a deeper flavor.

Soaking the morels in milky water makes them more succulent, but be sure to strain through several layers of cheesecloth before using. The perfume of the sauce becomes intoxicatingly intense if they are prepared in advance and allowed to stand for a few hours. Serve alone, before or after a main course, so that the extraordinary flavor and aroma can be appreciated.

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  • In a bowl, soak the morels in the milky water until softened, about 30 minutes. Scoop out the morels, squeeze the liquid back into the bowl, and set the morels aside. Strain the soaking liquid through cheesecloth and reserve it. Rinse the morels thoroughly under running water to remove any sand. Combine the soaking liquid and morels in a small skillet and bring the liquid almost to a boil. Simmer for 5 minutes, or until the liquid has been absorbed by the morels.
  • Add the butter, ¼ cup water, 1 teaspoon lemon juice, and salt and pepper to taste. Cook, partially covered, for 5 more minutes, or until the morels are tender and the liquid in the skillet has once again evaporated. Add ¼ cup of the cream and the stock, return to a simmer, and remove from the heat. (Do not worry about the abundant amount of sauce; the morels will absorb most of it.) Makes about 1 cup sauce.
  • Wash the asparagus, snap off the tough bottom portion of each, and peel the spears (see page 327). Cook the asparagus in a large skillet of boiling salted water until just tender, 4 to 5 minutes; the exact time depends upon the thickness and age of the asparagus. Drain on paper towels, cover, and set aside. (The dish can be prepared to this point several hours in advance.)
  • Just before serving, reheat the morels and sauce in the skillet; add the Port and the remaining ¼ cup cream. Adjust the seasoning with salt, pepper, and a few drops of lemon juice. Reheat the asparagus over simmering water or in a microwave. Pour the sauce over the asparagus and serve at once.
  • These strange and wonderful spring mushrooms are the cook's prize. Conical, wrinkled, and hollow inside, morels are usually no more than 2 inches tall, yet they exude a powerful fragrant aroma of maple or walnuts. Their taste is nutty and meaty, woodsy and musty, which makes them one of the most sought-after mushrooms. And it is one of the few foolproof types safe for the experienced gatherer. To learn more about fresh morels in your area, contact your local mycological society. And remember: Never eat a wild mushroom unless it has been positively identified as edible. Morels must not be eaten raw; they are toxic though not fatal. Five minutes cooking time removes their toxicity.
  • Dried morels, when reconstituted, also make excellent eating. Morels do not lose their flavor when dried—they actually become more intense in taste and aroma. Dried French morels have a smoky aroma while American ones are earthy and meaty. Their texture is not as fluffy, but they are firmer and they work well in the above recipe.
    • ]]>     http://www.chow.com Paula Wolfert 51 Side Dish 1 ounce dried black morels, stemmed, and halved if large

    ]]>     ¼ cup milk mixed with 1 cup lukewarm water

    ]]>     1 tablespoon unsalted butter

    ]]>     43 1 to 2 teaspoons fresh lemon juice

    ]]>     305 Salt and freshly ground pepper

    ]]>     ½ cup heavy cream

    ]]>     ¼ cup unsalted chicken stock (storebought or homemade—page 405)

    ]]>     95 32 medium-thick asparagus spears

    ]]>     1 to 2 teaspoons fine imported Port

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