Morel Mushroom And Asparagus Saute Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED ASPARAGUS AND MOREL MUSHROOMS



Roasted Asparagus and Morel Mushrooms image

Roasting asparagus and mushrooms creates an extra dimension of flavor.

Provided by chpmnk42

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 30m

Yield 8

Number Of Ingredients 8

1 pound asparagus spears, trimmed and halved
1 pound fresh morel mushrooms, sliced
2 tablespoons olive oil
1 teaspoon salt, or to taste
2 tablespoons butter, melted
1 cup arugula
1 tablespoon balsamic vinegar, or to taste
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus and mushrooms on the prepared baking sheet. Drizzle with oil and sprinkle with salt; toss to coat. Roast, stirring occasionally, about 15 minutes. Add butter and thyme. Toss to coat, and roast an additional 5 minutes.
  • Arrange vegetables on a serving platter. Top with arugula, sprinkle with salt, and drizzle with balsamic vinegar.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 313.5 mg, Sugar 2 g

MORELS WITH SCALLOPS AND ASPARAGUS RECIPE



Morels with Scallops and Asparagus Recipe image

Albert Casciero won the 2008 Marx Foods Mushroom Recipe Contest grand prize for this heavenly morel mushroom-and-scallop dish.

Categories     Manischewitz® Tam Tams recipes     mushroom recipes     fish recipes     morel mushrooms     scallops

Yield 1

Number Of Ingredients 7

8 large fresh scallops
36 morel mushrooms (Dry morels, reconstituted in water could also be used)
12 asparagus spears
1 tsp. minced shallot
6 oz. heavy cream
4 oz. unsalted butter
salt and pepper

Steps:

  • Brush clean the morels, slice them length wise or leave whole depending on size. Clean the asparagus, peeling the lower part as desired. Dust the scallops lightly with flour.
  • Steam or boil the asparagus to "al dente" consistency. You may wish to sauté them lightly in butter before serving.
  • In a sauté pan, melt the butter, add the shallot and sauté for about 1 minute. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus). Add the scallops and sauté about a minute on each side. (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.
  • Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.

SAUTEED ASPARAGUS WITH MUSHROOMS



Sauteed Asparagus with Mushrooms image

Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 tablespoon bacon drippings or olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 tablespoons sliced almonds, toasted
1 to 2 teaspoons Greek seasoning

Steps:

  • In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

ASPARAGUS, SPRING ONION, AND MOREL MUSHROOM SAUTé



Asparagus, Spring Onion, and Morel Mushroom Sauté image

Sweet asparagus and spring onions go so well with the woodsy flavor of morels. All you need is a bit of butter and some crème fraîche to finish the dish. Prep and Cook Time: 45 minutes. Notes: If you can find fresh morels, definitely splurge on them; the flavor is unparalleled. Be sure to clean both dried and fresh morels well before using, to avoid unpleasant sandy bites. We like to peel the tough outer skin from the asparagus for this dish. This not only makes it prettier but results in more tender stalks. If you like, blanch the vegetables the day before, then wrap them in moistened paper towels, put in a plastic storage bag, and refrigerate.

Provided by wp

Yield Makes 6 servings

Number Of Ingredients 7

1/3 pound fresh morel mushrooms or 1 oz. dried (see Notes)
3 bunches asparagus, ends trimmed and stalks peeled (see Notes)
3 bunches green onions, white and pale green parts only, root ends trimmed
4 tablespoons unsalted butter
1/2 cup crème fraîche
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. If using dried morels, put them in a small bowl, cover with 1 cup boiling water, and let stand 10 minutes. Lift out and pat dry.
  • Meanwhile, generously salt remaining boiling water. Fill a large bowl with ice and cold water and set near the stove. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain asparagus and onions on paper towels, then cut asparagus spears in half.
  • In a large frying pan over medium-low heat, melt butter. Add morels, asparagus, and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, 4 minutes longer. Transfer to a serving dish.
  • Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 174, Carbohydrate 7.6, Cholesterol 37, Fat 15, Fiber 2, Protein 3.4, SaturatedFat 9.5, Sodium 347

WHITE ASPARAGUS AND MOREL SAUTé



White Asparagus and Morel Sauté image

Provided by Suzanne Goin

Categories     Herb     Mushroom     Side     Sauté     Vegetarian     Low Cal     High Fiber     Asparagus     Leek     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 pounds white asparagus, trimmed, peeled, cut diagonally into 3-inch lengths
6 tablespoons (3/4 stick) butter, divided
6 ounces fresh morels, cleaned, halved if large
2 teaspoons fresh thyme leaves
3/4 cup thinly sliced leeks (white and pale green parts only)
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
  • Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.

MOREL MUSHROOM AND ASPARAGUS SAUTE



Morel Mushroom and Asparagus Saute image

Blanching the asparagus before the saute helps preserve the color and texture, making for a more enjoyable dish.

Provided by Lynette !

Categories     Vegetables

Time 35m

Number Of Ingredients 9

3 qt water
12 oz white asparagus, trimmed
12 oz green asparagus, trimmed
1 Tbsp butter
1 shallot, thinly sliced
4 c fresh morel mushrooms, halved lengthwise (about 8 ounces)
1/2 tsp kosher salt, divided
1 Tbsp extra-virgin olive oil
1/4 tsp black pepper, freshly ground

Steps:

  • 1. Bring 3 quarts water to a boil in a large saucepan. Peel the botto 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well.
  • 2. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well.
  • 3. Cut asparagus diagonally into 1 1/2 inch pieces.
  • 4. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; saute 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; saute 5 minutes or until mushrooms are lightly browned.
  • 5. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until the asparagus is thoroughly heated.

MOREL MUSHROOM AND ASPARAGUS SAUTÉ



MOREL MUSHROOM AND ASPARAGUS SAUTÉ image

Categories     Vegetable

Yield 4

Number Of Ingredients 8

3 Qt water
24 oz. asparagus, trimmed
1T butter
1 shallot, thinly sliced
4C fresh morels, halved
1/2t salt
1T, olive oil
1/4t black pepper

Steps:

  • Bring water to boil. Peel bottom 2" of asparagus. Cook in water for 5 minutes or until crisp-tender; remove to colander. Rinse under cold water; drain. Cut diagonally into 1/5" pieces. Melt butter; add shallot; sauté 1 min. Add morels and 1/4t salt; sauté 5 min. Add asparagus and remaining salt, oil and pepper. Cook 2 min. and serve.

More about "morel mushroom and asparagus saute recipes"

RECIPE: PAN-SEARED BLACK COD WITH MORELS AND ASPARAGUS
recipe-pan-seared-black-cod-with-morels-and-asparagus image
2016-04-18 1. In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the shallots and sweat until translucent, 2 to 3 minutes. Add the morels and …
From tastingtable.com
5/5 (29)
Category Main Course
Cuisine Regional American
Total Time 30 mins
  • In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the shallots and sweat until translucent, 2 to 3 minutes. Add the morels and continue to cook until tender, 3 minutes. Add the asparagus and cook until lightly golden and tender, 4 minutes more. Remove from the heat and stir in the remaining 3 tablespoons of butter, the chives and lemon juice. Season with salt and pepper, and keep warm until ready to serve.
  • In a large nonstick skillet, heat the olive oil over medium-high heat. Season the fillets with salt and pepper, then make a series of scores on their skins, 1 inch apart from each other. Cook each fillet, skin-side down, until golden and crisp, 4 to 5 minutes. Flip the fish and sear until cooked through, 3 to 4 minutes more.
  • Using a slotted spoon, divide the mushrooms and asparagus between 4 plates and top each with a cod fillet, skin-side up. Spoon any remaining liquid in the mushroom pan over the cod and garnish with chopped chives, then serve.


LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS RECIPE | BON …
lasagna-with-asparagus-leeks-and-morels-recipe-bon image
2010-02-22 Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, …
From bonappetit.com
3.4/5 (27)
Estimated Reading Time 2 mins
Servings 4
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon ¼ cup sauce into each dish. Place 1 noodle atop sauce. Scatter ¼ cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
  • Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.


RECIPE: ROASTED ASPARAGUS AND WILD MUSHROOMS | …
recipe-roasted-asparagus-and-wild-mushrooms image
Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. …
From wholefoodsmarket.com


SPRING RISOTTO WITH RAMPS, ASPARAGUS, AND MORELS - …
spring-risotto-with-ramps-asparagus-and-morels image
2011-04-01 In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to …
From finecooking.com
5/5 (1)
Servings 6
Cuisine Italian
Category Main Course


LASAGNA WITH ASPARAGUS AND MOREL MUSHROOMS | …
lasagna-with-asparagus-and-morel-mushrooms image
The combination of smoky morel mushrooms with fresh spring asparagus gives this creamy vegetarian lasagna a sophisticated flavor. No-boil lasagna noodles make it a …
From williams-sonoma.com
Servings 4
Total Time 2 hrs


RECIPE: BUTTER-BRAISED MORELS AND ASPARAGUS - …
recipe-butter-braised-morels-and-asparagus image
2018-04-26 Add the mushrooms and red onion; season with salt and pepper. Sauté about 6 minutes or until just tender. Scrape into a bowl. Melt remaining 6 tablespoons …
From mspmag.com
Author Dara Moskowitz Grumdahl
Estimated Reading Time 3 mins


SAUTéED MOREL MUSHROOMS RECIPE - THE SPRUCE EATS
sauted-morel-mushrooms-recipe-the-spruce-eats image
2021-04-01 Like many wild mushrooms, morels contain some amount of toxins. Don't panic, the toxins in morels aren't deadly, but if eaten raw or undercooked, morels can …
From thespruceeats.com
Calories 64
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Total Fat 6g 8%


OUR 10 BEST MOREL MUSHROOM RECIPES | ALLRECIPES
our-10-best-morel-mushroom-recipes-allrecipes image
2020-02-21 Roast morel mushrooms and asparagus spears in olive oil, butter, and fresh thyme for a savory springtime meal. 9 of 10 View All. Advertisement. …
From allrecipes.com
Author Mary Claire Lagroue


OPEN-FACE LASAGNA WITH MOREL MUSHROOMS AND …
open-face-lasagna-with-morel-mushrooms-and image
2012-03-10 Once the oil is hot, add the mushrooms, salt, pepper, and chile flakes. Stir to coat the mushrooms evenly with the olive oil. Saute until the mushrooms become …
From cookingchanneltv.com
Servings 4
Category Main-Dish


WE DECLARE MOREL MUSHROOMS THE “IT” SPRING VEGGIE. …
we-declare-morel-mushrooms-the-it-spring-veggie image
2020-04-16 Mushroom lovers agree that when it comes to the fungi kingdom, morels are king. Their famous nutty flavour adds a unique meatiness to any dish, making it a star ingredient in hearty plates and vegetarian concoctions alike. If you can get your hands …
From foodnetwork.ca


10 BEST ASPARAGUS MUSHROOMS ONION SAUTE RECIPES | …
10-best-asparagus-mushrooms-onion-saute image
543,024 suggested recipes. Asparagus and Caramelized Spring Onion Saute Slim Palate. spring onions, asparagus, pepper, butter, salt. Mushroom Onion Saute Vegan Richa. white mushrooms, oil, medium onion, red chili powder, salt. One Pot Zucchini …
From yummly.com


SAUTéED ASPARAGUS WITH MORELS RECIPE - SIMPLY RECIPES
sauted-asparagus-with-morels-recipe-simply image
2021-07-02 Bring to a boil. Add the asparagus in an even layer. Cook until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. (See How to Boil Asparagus .) Remove to a bowl of ice water to stop the cooking. Elise Bauer. Drain …
From simplyrecipes.com


ASPARAGUS, SPRING ONION, & MOREL MUSHROOM SAUTé RECIPE ...
2011-04-24 Recipes; Asparagus, Spring Onion, and Morel Mushroom Sauté ; Asparagus, Spring Onion, and Morel Mushroom Sauté. Rating: 4 stars. 1 Ratings. 5 star values: 0 4 star values: 1 3 star …
From myrecipes.com
4/5 (1)
Calories 174 per serving
Servings 6
  • Bring a large pot of water to a boil. If using dried morels, put them in a small bowl, cover with 1 cup boiling water, and let stand 10 minutes. Lift out and pat dry.
  • Meanwhile, generously salt remaining boiling water. Fill a large bowl with ice and cold water and set near the stove. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain asparagus and onions on paper towels, then cut asparagus spears in half.
  • In a large frying pan over medium-low heat, melt butter. Add morels, asparagus, and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, 4 minutes longer. Transfer to a serving dish.


ASPARAGUS AND MORELS | BETTER HOMES & GARDENS
2021-04-14 Add asparagus to basket. Cover and reduce heat; steam for 3 to 5 minutes or until crisp-tender. Remove basket; discard liquid. Advertisement. Step 2. Meanwhile, heat 2 Tbsp. of the butter …
From bhg.com
Total Time 20 mins
  • Snap off and discard woody bases of asparagus. If desired, scrape off scales. Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus to basket. Cover and reduce heat; steam for 3 to 5 minutes or until crisp-tender. Remove basket; discard liquid.
  • Meanwhile, heat 2 Tbsp. of the butter in a large skillet. Add morels and cook over medium heat for 5 minutes, stirring frequently. Season to taste with salt and pepper.
  • In a large bowl toss hot asparagus with remaining 1 Tbsp. butter and lemon juice to coat. Arrange asparagus and morels on a serving platter and sprinkle with chives. If desired, serve with lemon wedges.


WHITE ASPARAGUS AND MOREL SAUTé RECIPE | BON APPéTIT
2008-10-30 Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper.
From bonappetit.com
Servings 6
  • Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
  • Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.


SAUTéED ASPARAGUS WITH WILD MUSHROOM SAUCE RECIPE ...
2013-12-07 Directions. Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and pat dry. In a large, deep skillet, heat ...
From foodandwine.com
5/5 (1)
Total Time 30 mins
Servings 6
  • Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and pat dry.
  • In a large, deep skillet, heat the olive oil until shimmering. Add the chanterelles and cook over high heat, stirring occasionally until golden and dry, 6 minutes. Add the shallots and garlic, season with salt and pepper and cook until softened, about 2 minutes. Add the wine and cook until nearly evaporated, scraping up any bits stuck to the bottom of the pan. Add the stock and cook until reduced by half, about 3 minutes. Add the cream and cook until reduced by half, about 5 minutes. Season the sauce with salt and pepper and stir in the parsley; keep warm.
  • Melt the butter in a large skillet. Add the asparagus and cook over high heat, shaking the pan until heated through, about 2 minutes. Transfer the asparagus to plates and spoon the sauce on top.


SMOKY ASPARAGUS AND MUSHROOM SAUTE RECIPE | MYRECIPES
2011-03-11 Add 6 ounces quartered fresh morel mushrooms; sauté 4 minutes, stirring occasionally. Stir in 1 pound (1-inch) asparagus pieces, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; sauté 5 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; sprinkle with bacon and 3 tablespoons chopped ramp greens or fresh chives.
From myrecipes.com
Servings 4
Calories 89 per serving
Total Time 16 mins


MOREL MUSHROOM AND ASPARAGUS SAUTé RECIPE | MYRECIPES
2013-03-28 Cut asparagus diagonally into 1 1/2-inch pieces. Advertisement. Step 2. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned. Add asparagus, remaining 1/4 teaspoon salt, oil, and ...
From myrecipes.com
4.5/5 (2)
Total Time 31 mins
Servings 4
Calories 115 per serving


PROSCIUTTO WRAPPED ASPARAGUS WITH SAUTEED MORELS | EMERILS.COM
Place the asparagus in the water and blanch until just fork tender, yet still firm, 4 to 6 minutes. Remove the asparagus from the water and dry on paper towels. In a skillet, melt the butter over medium-high heat. Add the mushrooms, and sauté until soft and they start to give off their liquid, about 4 minutes. Add the garlic and cook for 1 minute.
From emerils.com


MOREL MUSHROOM AND ASPARAGUS SAUTE RECIPES
Morel Mushroom And Asparagus Saute Recipes ROASTED ASPARAGUS AND MOREL MUSHROOMS. Roasting asparagus and mushrooms creates an extra dimension of flavor. Provided by chpmnk42. Categories Side Dish Vegetables Asparagus Baked. Time 30m. Yield 8. Number Of Ingredients 8. Ingredients ; 1 pound asparagus spears, trimmed and halved: 1 pound fresh morel …
From tfrecipes.com


SAUTéED ASPARAGUS WITH WILD MUSHROOM SAUCE RECIPE ...
Recipes Cooking Drinks Travel Holidays Events News Classic Video Kitchen Home Pro Close Profile Menu Your Profile Your Profile Your Profile Join Now Newsletters Manage Your Subscription this link opens new tab Give...
From foodorwine.netlify.app


Related Search