Ingredients

1/4   oz dried porcini mushrooms 1   tbsp unsalted butter 1   tbsp olive oil 2   cups (4 to 5 oz) shiitake and cremini mushrooms, sliced 8   oz asparagus, trimmed and sliced into 2-inch pieces 1/2   red onion, thinly sliced 1/2   tsp kosher salt 1   lb refrigerated or frozen gnocchi 1   cup frozen baby sweet peas, thawed 1/2   cup toasted almonds, coarsely chopped 1/4   cup finely shredded Parmesan or Asiago cheese

Description

1/4   Oz Dried Porcini Mushrooms 1   Tbsp Unsalted Butter 1   Tbsp Olive Oil 2   Cups (4 To 5 Oz) Shiitake And Cremini Mushrooms, Sliced 8   Oz Asparagus, Trimme

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