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How To make Fresh Morels with Apples and Butter Noodles

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6 tablespoons butter
1 pound fresh morels

sliced if large
1/2 cup minced shallots
3 granny smith apples :

cored and

julienned with :

skin attached 1 chipolte pepper -- dry, minced
1 tablespoon flour
1/4 cup calvados
1/2 cup vegetable stock
1/2 pound fresh pencil asparagus tips
1/2 pound cooked lancaster butter noodles
1 teaspoon cracked black pepper corns
salt to taste 1/2 cup watercress or baby mustard greens
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.

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