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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly. | 2. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes. | 3. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1 - 1 1/2		trimmed cut	0.0	0.0	0.0	0.0
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
tarragon	1	teaspoon	chopped	1.77	0.3013	0.1366	0.0434
salt pepper				403.4676	0.0	89.7602	2.2667
morel	1/4 - 1/2	ounce	dried	0.0	0.0	0.0	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
white button mushroom	1	lb	trimmed sliced	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.