ASPARAGUS-MUSHROOM SAUTé WITH CREAM

Asparagus-Mushroom Sauté with Cream image

Provided by Ashley Christensen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

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1 ounce dried porcini mushrooms
2 sticks unsalted butter, room temperature, make ahead of time; see step 2 for cooking instructions
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 pound oyster mushrooms, torn into bite-sized pieces
Sea salt
2 tablespoons minced shallots, about 1 medium shallot
2 sprigs thyme
1 pound asparagus, ends trimmed, cut into 1-inch pieces
1/2 cup amontillado sherry (or white wine), preferably Lustau brand
1/3 cup heavy cream
1 tablespoon unsalted butter, cold, (use 2 tablespoons if not using porcini butter)
1 tablespoon porcini butter, cold (optional)
1 tablespoon fresh lemon juice

Steps:

In a large skillet, heat 1 tablespoon oil over medium heat until shimmering. Add mushrooms to the pan in an even layer. Sear, stirring a few times, until the moisture from the mushrooms has evaporated and the edges begin to crisp, 1-2 minutes. (If the pan seems dry as the mushrooms cook, add remaining ½ tablespoon oil.) Add the shallots and thyme; stir to coat and cook, 1 minute. Add asparagus and a pinch of salt, and continue cooking until the asparagus are bright green and slightly soft, 1-2 minutes depending on asparagus size.
Add sherry and swirl the pan until the liquid has reduced by ¾. Add heavy cream and let it reduce until it has thickened slightly, 2 minutes. Stir in one tablespoon of butter and one tablespoon of porcini butter, and continue sautéing until the sauce coats the vegetables, 1 more minute. Turn off heat. Taste and adjust seasoning with salt if necessary, and finish with lemon juice. Serve immediately. Porcini Butter: In a small saucepan combine mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes. Mushrooms should be soft, with a bit of liquid in the pan. Purée mushrooms and remaining liquid with butter until smooth. Transfer to a lidded container and refrigerate until ready to use. Porcini butter can be stored in the refrigerator up to 2 weeks and in the freezer up to 3 months.