← Back to Search Results
sauteeing
Asparagus with Mushroom-Cream Sauce

Photo by:
Comments: 0
 

Recipe

This is a luxurious dish, but not a difficult one. Ideally, you’d use morels, but those are usually hard to come by—shiitakes will also work beautifully.

Yield: 4 servings
Cooking time: 30 Minutes

Ingredients

  • 20 fat asparagus spears (1 to 1½ pounds)
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mushrooms, trimmed, washed, and chopped
  • 2 shallots, peeled and minced
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 2 tablespoons dry (fino) sherry
  • Chopped chives for garnish

Directions

Bring a large pot of water to a boil. Meanwhile, break off the woody bottom sections of the asparagus and peel the spears up to the flower buds.

Put the butter and oil in a skillet and turn the heat to medium-high. When the butter melts, add the mushrooms, shallots, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms have given up their liquid and it has begun to evaporate, about 5 minutes. Add the cream and boil, stirring occasionally, until mostly evaporated, about 10 minutes.

Meanwhile, salt the boiling water and blanch the asparagus for about 5 minutes, or until bright green and just about tender. Drain and keep warm.

When the mushroom mixture is creamy but not soupy, stir in the sherry. Cook for another minute, then spoon over the asparagus. Garnish with the chives and serve.

Notes

You can use any mushrooms in these recipes, and it need not be a mix. They'll all work just fine with plain old white mushrooms. (You can improve the flavor of white mushrooms by by adding an equal or lesser amount of reconstituted dried mushrooms during cooking.)

Trim and wash the mushrooms carefully before cooking but do not soak them. The stems of most mushrooms are edible, but those of shiitakes are too tough. Save them for the stockpot.

Mushrooms throw off a lot of liquid during cooking, you can hasten this process by salting them as soon as you start cooking them. After the liquid evaporates, they will brown quickly, so be careful.


© 2000 Jean-Georges Vongerichten and Mark Bittman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

327kcal (16%)
74mg (7%)
10mg (16%)
317mcg RAE (11%)
662mg
32mg
7g
4g
3g
13g
89mg (30%)
324mg (13%)
16g (80%)
29g (44%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
baked-explorations Baked Explorations
by Matt Lewis
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
american-masala American Masala
by Suvir Saran
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
spice Spice
by Ana Sortun
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?