Recipes of the Week 3/18-3-24 Mushroom, Green Onion, Asparagus(Cooking)greenspun.com : LUSENET : Countryside : One Thread
I've recently fallen in love portobella mushrooms. Don't have time now, but I'll post a couple recipes later. Hope we get a good response this week. There's lots of good ideas to choose from that you've suggested, it's hard to decide which one to do when. Other than seasonal, I think I draw the recipe of the week, what do you think? God Bless
-- Cindy (SE In) (email@example.com), March 18, 2001
If I remember correctly, crimini mushrooms are just "baby" portobello mushrooms. They are also very good. You should give those a try as well!
-- Diane (firstname.lastname@example.org), March 18, 2001.
I could post enough for a cookbook on this one. Love mushrooms and asparagus. Here is a little gourmet item I make for friends on special occasions. I could eat it every day. Scallops with Asparagus, Chevre and Morels. 1cup heavy cream, 1/2 tsp dried dill, 1tsp cognac, 1/4 tsp salt, 1/4 cup clam juice, 4 slices chevre in 3/4 inch peices, 2 TBS vegetable oil, 2 garlic cloves finely chopped, 1/4 lb thin fresh asparagus, 1 TBS finely diced red bell pepper, 20 fresh morels sliced half lenghtwise, 1/4 lb fresh scallops cut into 1/4 inch slices, 1/4 lb medium shrimp. Preheat oven to 200 degrees. Scald the cream inn a small sauce pan. Add dill, cognac, clam juice, stirring over medium heat until sauce begins to thicken. Remove from heat, cover and keep warm. Place chevre on a baking dish lined with foil and warm in oven 2-3 minutes. Put oil and garlic in a saute pan and saute over medium heat for 30seconds. Add the asparagus, red pepper, saute for 2 minutes. This may take longer if the asparagus is not thin. Add the morels and saute for 1 minute. The morels will give off liquid. Continue to sautee until the liquid is gone. Add the scallops and shrimp, increase heat to high and stir fry until the scallops are milky white and the shrimp curl. ( about 2-3 minutes) Divide the warmed sauce among 4 warmed plates. In the center of each plate place a warmed slice of chevre. Divide the scallop mixture among the four plates, leaning the tips of the asparagus over the chevre. Serve immediately. This is also graet served over angel hair pasta.
-- Terri Perry (email@example.com), March 20, 2001.
Here's my favorite asparagus recipe: In a skillet saute 5 minced garlic cloves, 1 teaspoon dried red pepper flakes, 2-3 dashes hot pepper sauce in 1/4 cup olive oil & 1 tablespoon butter for 2-3 minutes. Add 1 lb. fresh asparagus, cut into 1-1/2-inch pieces, salt & pepper to taste; saute until asparagus is crisp-tender, about 8-10 minutes. Add 1/4 cup shredded parmesan cheese, mix well. Pour over 1/2 lb. hot, cooked pasta (I use penne) and toss. Serve immediately. Serves 4-6. P.S. If you don't want to pay the high store prices for asparagus try foraging for it. Lot's of folks around here do - along the country roadsides & hedgerows- here in N IL there is plenty of it! Enjoy!
-- Jean (firstname.lastname@example.org), March 21, 2001.