Ingredients
1 tablespoon canola oil
1 pound fresh morel mushrooms, ends trimmed, large caps halved (cremini mushrooms can be substituted)
Coarse salt and freshly ground white pepper
1 shallot, finely minced
1 clove garlic, finely minced
12⁄3 cups vegetable or white chicken stock
5 small leeks (white parts and 1 inch of green tops)
11⁄2 pounds fresh fava beans, shelled
2 pounds jumbo asparagus (24 to 36 spears), peeled, ends trimmed
2 tablespoons unsalted butter
2 tablespoons finely minced chives
12 sprigs fresh chervil
1 pound fresh morel mushrooms, ends trimmed, large caps halved (cremini mushrooms can be substituted)
Coarse salt and freshly ground white pepper
1 shallot, finely minced
1 clove garlic, finely minced
12⁄3 cups vegetable or white chicken stock
5 small leeks (white parts and 1 inch of green tops)
11⁄2 pounds fresh fava beans, shelled
2 pounds jumbo asparagus (24 to 36 spears), peeled, ends trimmed
2 tablespoons unsalted butter
2 tablespoons finely minced chives
12 sprigs fresh chervil
Description
A Simple, Earthy Mushroom Sauce Is The Highlight Of This Vegetarian Side Dish.
New York Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter