White Asparagus / Fresh Porcini Pasta

We had purchased White Asparagus and Porcini Mushrooms from Four Star Seafood in San Francisco. We made a wonderful pasta. It was a great dinner. We used a recipe that a friend had given us for the Mushroom Pasta. The food was so special it was wonderful dinner!

Fresh Porcini Mushroom Pasta
use real butter 

1.5 lbs.   fresh porcini mushrooms, cleaned and sliced 1/4-inch   thick

3              tbsps unsalted butter

2              cloves garlic, smashed and chopped

¼             cup white wine (something bright and unoaked)

1 lb.        fettucine, cooked

½             cup heavy cream

squeeze of lemon juice to taste

salt and pepper to taste

Pecorino Romano cheese, grated (to taste)

parsley, minced

 

1. To clean your porcini mushrooms, don’t use water or a damp cloth. A mushroom brush will do to gently remove any dirt or debris from your porcinis. Try to use the smaller bouchons or slightly larger mushrooms that haven’t become wormed out.

2. Slice the mushrooms into 1/4-inch thick slices. Set them in a wide, shallow pan over high heat to dry them out, flipping after a few minutes. Eventually liquid will begin to bubble forth as they begin to turn slightly golden.

3. Add the butter and garlic to the pan and let the mushrooms cook until they begin to brown. Pour enough wine to cover the bottom of the pan and stir up the browned bits in the pan. Let simmer for a minute or so. Add the cream and the wet, cooked pasta to the pan. Stir to coat and let simmer to a thin sauce. Squeeze a little lemon juice (to your liking) over the pasta and season with good salt and fresh ground pepper.

4. Serve with a sprinkle of grated cheese and minced parsley. 

5. Serves 4.

Austrian White Asparagus with Brown Butter Sauce

Wolfgang Puck

Food Network

 

Ingredients

 

12     white asparagus, peeled

Salt and freshly ground black pepper

4       ounces butter

1       cup brioche crumbs

1       teaspoon freshly minced parsley leaves

 

Directions

 

1.   Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.

2.   In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.

3.   Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.