Fresh morels with apples and butter noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 1 | pounds | Fresh morel mushrooms; sliced if large |
| ½ | cup | Minced shallots |
| 3 | Granny Smith apples; cored, and | |
| Julienned with skin attached | ||
| 1 | Chipolte pepper; dry, minced | |
| 1 | tablespoon | Flour |
| ¼ | cup | Calvados |
| ½ | cup | Vegetable stock |
| ½ | pounds | Fresh pencil asparagus tips |
| ½ | pounds | Cooked Lancaster butter noodles |
| 1 | teaspoon | Cracked black pepper corns |
| Salt; to taste | ||
| ½ | cup | Watercress or baby mustard greens |
Directions
In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8864 broadcast 04-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-10-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.