Рецепт Asparagus And Morels In Wild Mushroom Vinaigrette
Порций: 4
Ингредиенты
- 32 x asparagus spears
- 1/2 lb fresh morels, halved, - cleaned and trimme
- 1/4 ounce dry porcini mushrooms
- 1 c. chicken stock or possibly water
- 1/4 c. balsamic vinegar
Инструкции
- Trim and blanch asparagus till tender and stop the cooking by immersing in cool water. Drain and reserve. Soak porcini in stock or possibly water. Bring to a boil and reduce volume to 1/4 c.. Strain. In blender, combine balsamic vinegar and the mushroom soaking water. Emulsify oil into base and season with salt and pepper. Steam asparagus for 1 minute to rewarm and arrange on hot plates.
- Saute/fry morels in butter till they release their juices. Increase heat and saute/fry 2-3 min. Toss morels in 2/3 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 199g | |
Recipe makes 4 servings | |
Calories 59 | |
Calories from Fat 3 | 5% |
Total Fat 0.34g | 0% |
Saturated Fat 0.06g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 101mg | 4% |
Potassium 387mg | 11% |
Total Carbs 9.94g | 3% |
Dietary Fiber 3.7g | 12% |
Sugars 3.83g | 3% |
Protein 4.12g | 7% |